Wood-Fired Pulled Pork Sandwich with Tangy Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-smoked pulled pork with a tender texture served on toasted buns, topped with a refreshing tangy coleslaw for a balance of smoky and crisp flavors. This american-inspired bbq & smoked ready in about 550 minutes pairs pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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: 70 min Cook: 480 min Serves 8 American cuisine 560 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 2 tbsp kosher salt, 2 tbsp black pepper, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder. Rub this spice blend all over the 5 lbs pork shoulder, covering evenly. Let rest 1 hour at room temperature.
  2. Step 2: Prepare a smoker to 225°F using 2 cups apple or cherry wood chips. Smoke the pork shoulder for approximately 8 hours until the internal temperature reaches 200°F and the meat pulls easily.
  3. Step 3: While the pork smokes, combine 1/4 cup apple cider vinegar, 1/2 cup mayonnaise, 3 cups shredded green cabbage, 1 cup shredded carrot, 1 tbsp Dijon mustard, and 1 tbsp honey in a large bowl. Toss well to make a tangy coleslaw. Refrigerate until serving.
  4. Step 4: When the pork is done, let it rest covered for 20 minutes, then shred using two forks.
  5. Step 5: Toast 8 hamburger buns over medium heat until golden brown. Pile each bun with generous pulled pork and top with the prepared tangy slaw before serving.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Pulled Pork Sandwich with Tangy Slaw take to make?

Total time is about 550 minutes (70 min prep + 480 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 Wood-Fired Pulled Pork Sandwich with Tangy 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 from drying out.

Can I substitute ingredients in Wood-Fired Pulled Pork Sandwich with Tangy 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 Wood-Fired Pulled Pork Sandwich with Tangy 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 Wood-Fired Pulled Pork Sandwich with Tangy Slaw?

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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