Smoked Whole Hog BBQ Sandwiches with Tangy Coleslaw

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Tender smoked whole hog pork piled high on soft buns, topped with a crisp and tangy homemade coleslaw for a perfect picnic sandwich. This American-inspired barbecue recipe, ready in about 390 minutes, pairs whole hog pork shoulder, BBQ dry rub, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 4 lbs whole hog pork shoulder
• 3 tbsp BBQ dry rub
• 1/2 cup apple cider vinegar
• 2 tbsp brown sugar
• 2 tbsp yellow mustard
• 1/2 cup ketchup
• 1 cup apple juice
• 8 hamburger buns
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rub 4 lbs whole hog pork shoulder evenly with 3 tbsp BBQ dry rub, then wrap in foil and refrigerate for at least 4 hours or overnight to marinate.
2. Step 2: Preheat smoker to 225°F. Place pork shoulder in the smoker and smoke for approximately 6 hours, until internal temperature reaches 195°F and meat is tender enough to pull apart easily.
3. Step 3: While the pork smokes, prepare the coleslaw by combining 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup shredded carrots in a large bowl.
4. Step 4: In a separate bowl, whisk together 1/2 cup mayonnaise, 1 tbsp honey, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper until smooth, then toss with the cabbage and carrots until well coated. Refrigerate until ready to serve.
5. Step 5: Once pork is done, let it rest for 15 minutes, then shred the meat using two forks.
6. Step 6: In a saucepan, mix 1/2 cup ketchup, 1/2 cup apple cider vinegar, 2 tbsp brown sugar, 2 tbsp yellow mustard, and 1 cup apple juice. Simmer over medium heat for 10 minutes until sauce thickens and coats the back of a spoon.
7. Step 7: Toss the shredded pork with half of the BBQ sauce mixture.
8. Step 8: To assemble sandwiches, toast 8 hamburger buns lightly, pile each with a generous portion of sauced pork, and top with a scoop of tangy coleslaw. Serve immediately.