Smoked North Georgia Pulled Pork with Tangy Vinegar Slaw

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Slow-smoked pulled pork infused with traditional Southern spices, served alongside a crisp, tangy vinegar slaw for a perfect balance. This pork recipe, ready in about 620 minutes, pairs pork shoulder (bone-in), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 lbs pork shoulder (bone-in)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup apple cider vinegar
• 2 tbsp yellow mustard
• 4 cups cabbage, finely shredded
• 1 cup carrot, grated
• 1/2 tsp red pepper flakes
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper (for slaw)

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, mix 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder to create a dry rub. Rub this mixture evenly over the entire surface of the 5 lbs pork shoulder.
2. Step 2: Prepare your smoker and preheat it to 225°F. Place the pork shoulder on the smoker grate, fat side up, and smoke for approximately 8-10 hours until the internal temperature reaches 195°F and the meat is tender enough to shred easily.
3. Step 3: While the pork is smoking, combine 1 cup apple cider vinegar, 2 tbsp yellow mustard, 1 tbsp sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes in a large bowl. Add 4 cups finely shredded cabbage and 1 cup grated carrot, tossing well to coat. Refrigerate until ready to serve to allow flavors to meld.
4. Step 4: Once the pork is done, remove it from the smoker and let it rest for 30 minutes. Then, using two forks, shred the pork into bite-sized pieces.
5. Step 5: Serve the pulled pork warm with a generous side of the tangy vinegar slaw for a classic Southern barbecue experience.