Wood-Fired Smoked Pulled Pork Sandwiches with Tangy Slaw

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Slow-smoked pulled pork infused with smoky wood flavors, served on toasted buns with a crisp, tangy cabbage slaw. This American-inspired barbecue recipe, ready in about 620 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 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

• 4 lbs pork shoulder (bone-in)
• 2 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 2 tbsp yellow mustard
• 1 tbsp honey
• 3 cups coleslaw mix (shredded cabbage and carrots)
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar (for slaw)
• 1/2 tsp salt (for slaw)
• 1/4 tsp black pepper (for slaw)
• 8 hamburger buns

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 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 mixture evenly over 4 lbs pork shoulder.
2. Step 2: Preheat your smoker or grill to 225°F using wood chips of your choice. Place the pork shoulder on the smoker and cook for 8-10 hours until the internal temperature reaches 195°F and the meat is tender enough to shred.
3. Step 3: Meanwhile, in a bowl, whisk 1/2 cup apple cider vinegar, 2 tbsp yellow mustard, and 1 tbsp honey to make a tangy barbecue sauce.
4. Step 4: In a separate bowl, mix 3 cups coleslaw mix with 1/3 cup mayonnaise, 2 tbsp apple cider vinegar (for slaw), 1/2 tsp salt, and 1/4 tsp black pepper. Toss until creamy and well combined.
5. Step 5: Once the pork is done, shred it with two forks and mix in half of the tangy barbecue sauce.
6. Step 6: Toast 8 hamburger buns lightly. Assemble sandwiches by layering a generous portion of pulled pork and a scoop of slaw on each bun. Serve immediately.