Wood-Fired Smoked Pulled Pork Sandwiches with Carolina Vinegar Slaw

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

Tender wood-fired smoked pulled pork piled high on toasted buns with a bright, tangy Carolina-style vinegar slaw for contrast. This American-inspired sandwich and wrap recipe, ready in about 500 minutes, pairs pork shoulder (bone-in), smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 480 min Serves 8 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tablespoons smoked paprika, 2 tablespoons brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon salt, and 2 teaspoons black pepper in a bowl. Rub this spice mixture all over 4 pounds pork shoulder evenly.
  2. Step 2: Prepare a wood-fired grill or smoker at 225°F. Place pork shoulder on the grill and smoke for about 8 hours, or until the internal temperature reaches 195°F and meat is tender enough to pull apart easily.
  3. Step 3: While pork smokes, whisk together 1 cup apple cider vinegar, 1/4 cup yellow mustard, and 1 teaspoon red pepper flakes in a large bowl. Toss 4 cups shredded green cabbage and 1 large shredded carrot in this vinegar dressing to create a bright Carolina slaw.
  4. Step 4: Remove pork from smoker and let rest for 20 minutes. Use two forks to shred the pork into bite-sized pieces.
  5. Step 5: Serve pulled pork piled generously on 8 toasted hamburger buns topped with the vinegar slaw for a classic Carolina-style sandwich experience.

Frequently asked questions

How long does Wood-Fired Smoked Pulled Pork Sandwiches with Carolina Vinegar Slaw take to make?

Total time is about 500 minutes (20 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 Smoked Pulled Pork Sandwiches with Carolina Vinegar 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 (bone-in) from drying out.

Can I substitute ingredients in Wood-Fired Smoked Pulled Pork Sandwiches with Carolina Vinegar 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 Smoked Pulled Pork Sandwiches with Carolina Vinegar 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 Smoked Pulled Pork Sandwiches with Carolina Vinegar Slaw?

American sandwiches & wraps 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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