Wood-Fired Pulled Pork Sandwich with Tangy Slaw

By , Test Kitchen Director · 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

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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.

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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