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Savory Smoked Pulled Pork Sandwiches with Easy Tangy Carolina Slaw

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Tender slow-smoked pulled pork paired with a bright, tangy Carolina-style slaw creates a perfect balance of smoky richness and fresh crunch in these hearty sandwiches.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), well-marbled
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon yellow mustard (optional)
  • Wood chips (hickory or applewood) for smoking
  • 4 cups finely shredded green cabbage (about 360 g)
  • 1 cup shredded carrots (about 120 g)
  • 1/2 cup apple cider vinegar
  • 2 tablespoons honey or sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • Salt and freshly ground black pepper to taste
  • Optional: finely chopped green onions or fresh parsley
  • Soft sandwich buns (brioche or potato buns)
  • Butter or mayo (optional, for toasting buns)

Instructions

  1. In a small bowl, combine smoked paprika, brown sugar, salt, black pepper, garlic powder, and onion powder. Mix well to create the rub.
  2. Pat the pork shoulder dry. Rub a thin layer of yellow mustard all over the pork, then coat generously with the spice rub. Let sit for at least 30 minutes at room temperature or overnight in the fridge.
  3. Preheat smoker or grill to 225°F (107°C). Soak wood chips in water for 30 minutes, then add to smoker box or coals.
  4. Place pork shoulder fat side up on smoker rack away from direct heat. Smoke for 6 to 8 hours, maintaining steady temperature, until internal temperature reaches 195°F (90°C) and pork is tender.
  5. Remove pork from smoker and wrap tightly in aluminum foil or butcher paper. Rest for 30-45 minutes.
  6. While pork rests, combine shredded cabbage and carrots in a large bowl. In a separate bowl, whisk apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper. Pour dressing over cabbage mixture and toss well. Chill until serving.
  7. Shred pork using two forks or hands, discarding large fat chunks. Add a splash of apple cider vinegar or reserved juices if dry.
  8. Lightly butter sandwich buns and toast on skillet or grill until golden and warm.
  9. Assemble sandwiches by piling pulled pork on bottom bun, topping with a generous spoonful of tangy Carolina slaw, then placing the top bun. Serve immediately.

Notes

Keep a spray bottle of apple cider vinegar-water nearby to spritz pork during smoking if it looks dry. Avoid lifting smoker lid too often to maintain steady heat. Resting the meat is crucial for juicy pulled pork. Toast buns to prevent sogginess. Slaw is best made just before serving or a few hours ahead and kept chilled. For gluten-free, use gluten-free buns or lettuce wraps. Slow cooker or oven can be used as alternatives to smoking.

Nutrition

Keywords: pulled pork, smoked pork, Carolina slaw, barbecue sandwich, smoked pulled pork sandwich, tangy slaw, slow smoked pork, easy pulled pork recipe

Find it online: https://tessierecipes.com/savory-smoked-pulled-pork-sandwiches-with-easy-tangy-carolina-slaw-recipe/