Smoky Charcoal-Grilled Pulled Pork Sandwiches

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

Tender pulled pork slow-cooked over charcoal smoke, served on toasted buns with tangy coleslaw and barbecue sauce. This american-inspired bbq & smoked 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.

Prep: 20 min Cook: 240 min Serves 8 American cuisine 550 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Smoky Charcoal-Grilled Pulled Pork Sandwiches take to make?

Total time is about 260 minutes (20 min prep + 240 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 Smoky Charcoal-Grilled Pulled Pork Sandwiches?

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 from drying out.

Can I substitute ingredients in Smoky Charcoal-Grilled Pulled Pork Sandwiches?

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 Smoky Charcoal-Grilled Pulled Pork Sandwiches 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 Smoky Charcoal-Grilled Pulled Pork Sandwiches?

American bbq & smoked 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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