Smoked North Georgia Pulled Pork with Tangy Vinegar Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-smoked pulled pork infused with traditional Southern spices, served alongside a crisp, tangy vinegar slaw for a perfect balance. This bbq & smoked-inspired pork 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.

Prep: 20 min Cook: 600 min Serves 8 BBQ & Smoked cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Smoked North Georgia Pulled Pork with Tangy Vinegar Slaw take to make?

Total time is about 620 minutes (20 min prep + 600 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked North Georgia Pulled Pork with Tangy Vinegar Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder (bone-in) from drying out.

Can I substitute ingredients in Smoked North Georgia Pulled Pork with Tangy Vinegar Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked North Georgia Pulled Pork with Tangy Vinegar Slaw for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked North Georgia Pulled Pork with Tangy Vinegar Slaw?

BBQ & Smoked pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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