Smoky Charcoal-Grilled Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender pulled pork slow-cooked over charcoal smoke, served on toasted buns with tangy coleslaw and barbecue sauce. This American-inspired barbecue recipe, ready in about 260 minutes, pairs pork shoulder, charcoal briquettes, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 3 lbs pork shoulder
• 3 lbs charcoal briquettes
• 2 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 1 cup barbecue sauce
• 3 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp honey
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)
• 8 burger buns

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Instructions

1. Step 1: Light a charcoal grill with 3 lbs of charcoal briquettes and allow them to ash over to medium heat (about 350°F).
2. Step 2: In a small bowl, mix 2 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly all over the 3 lbs pork shoulder.
3. Step 3: Place the pork shoulder on the grill away from direct heat to cook with indirect heat for 3-4 hours, turning every 45 minutes, until internal temperature reaches 195°F and the meat is tender enough to shred.
4. Step 4: While pork cooks, prepare coleslaw by combining 3 cups coleslaw mix with 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Toss until evenly coated and refrigerate.
5. Step 5: Remove the pork from the grill and let it rest for 15 minutes, then shred with two forks. Stir in 1 cup barbecue sauce until fully combined.
6. Step 6: Toast 8 burger buns over the grill for 1-2 minutes until golden and slightly crispy.
7. Step 7: Assemble sandwiches by layering pulled pork and coleslaw on each bun. Serve immediately while warm.