Wood-Smoked Pulled Pork Sandwiches with Tangy Slaw

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

Juicy pulled pork smoked low and slow, served on soft buns with a crisp and tangy coleslaw for a perfect balance of flavors and textures. This american-inspired bbq & smoked ready in about 570 minutes pairs pork shoulder (Boston butt), kosher salt, black pepper 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: 30 min Cook: 540 min Serves 8 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder to make a dry rub. Rub evenly over the entire 4 lbs pork shoulder.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups soaked hickory wood chips for a strong smoky flavor. Place pork shoulder on the grate and smoke for 8-9 hours until internal temperature reaches 195°F.
  3. Step 3: While pork cooks, prepare the slaw: in a large bowl, whisk together 1/2 cup apple cider vinegar, 1/2 cup mayonnaise, and 1 tbsp yellow mustard until smooth. Add 2 cups shredded green cabbage and 1 cup shredded carrot, tossing to coat evenly. Refrigerate until serving.
  4. Step 4: Remove the pork from the smoker and let rest for 30 minutes. Shred the meat using two forks, discarding excess fat and bones.
  5. Step 5: Toast 8 soft sandwich buns lightly on a grill or pan. Pile generous portions of pulled pork on each bun, then top with a scoop of tangy slaw.
  6. Step 6: Serve immediately for a hearty and smoky sandwich experience.

Frequently asked questions

How long does Wood-Smoked Pulled Pork Sandwiches with Tangy Slaw take to make?

Total time is about 570 minutes (30 min prep + 540 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-Smoked Pulled Pork Sandwiches 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 (boston butt) from drying out.

Can I substitute ingredients in Wood-Smoked Pulled Pork Sandwiches 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-Smoked Pulled Pork Sandwiches 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-Smoked Pulled Pork Sandwiches 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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