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Savory Smoked Pulled Pork Sandwiches Recipe with Easy Creamy Coleslaw

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This recipe features tender, smoky pulled pork shoulder paired with a creamy, tangy coleslaw, all served on soft toasted buns. It’s a comforting and crowd-pleasing sandwich perfect for gatherings.

Ingredients

Scale
  • 4–5 lbs pork shoulder (Boston butt), trimmed of excess fat
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup apple cider vinegar
  • Wood chips for smoking (hickory or applewood)
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Soft sandwich buns or brioche buns (toasted lightly)
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a small bowl. Rub this spice blend all over the pork. Let it sit at room temperature for 20 minutes.
  2. Preheat smoker to 225°F (107°C). Add hickory or applewood chips to smoker box or coals. Place a drip pan under the grill grate.
  3. Place pork shoulder fat side up on the grate away from direct heat. Maintain 225°F temperature. Every hour, baste pork lightly with apple cider vinegar. Smoke until internal temperature reaches 195°F (90°C), about 5-6 hours.
  4. Remove pork from smoker and tent loosely with foil. Rest for 30 minutes. Shred pork using two forks or meat claws, discarding large fat chunks.
  5. In a large bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Add shredded cabbage and carrots, toss to coat evenly. Adjust seasoning to taste.
  6. Toast buns lightly on grill or pan. Assemble sandwiches by piling pulled pork on buns, topping with creamy coleslaw and pickles if desired. Serve immediately.

Notes

[‘Maintain consistent smoker temperature to avoid drying out the pork.’, ‘Rest the meat after smoking to redistribute juices.’, ‘Use hickory or applewood chips for best smoke flavor; avoid mesquite unless preferred.’, ‘Baste pork hourly with apple cider vinegar to keep moist.’, ‘For gluten-free option, use gluten-free buns or lettuce wraps.’, ‘For dairy-free coleslaw, substitute mayonnaise with vegan alternative.’, ‘Slow cooker method: cook pork on low for 8 hours with rub, then broil for crust.’, ‘Store pulled pork and coleslaw separately in airtight containers in fridge.’, ‘Reheat pork gently in oven wrapped in foil to retain moisture.’]

Nutrition

Keywords: pulled pork, smoked pork, coleslaw, BBQ sandwich, smoked meat, creamy coleslaw, pork shoulder, comfort food, sandwich recipe

Find it online: https://tastytuck.com/savory-smoked-pulled-pork-sandwiches-recipe-with-easy-creamy-coleslaw/