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Tender Smoked Pulled Pork Shoulder Recipe with Easy Tangy Apple Cider Slaw

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A tender, smoky pulled pork shoulder paired with a crisp and tangy apple cider slaw, perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 4–5 lbs pork shoulder (Boston butt), well-marbled
  • 1/4 cup brown sugar (50g)
  • 2 tbsp smoked paprika (15g)
  • 1 tbsp garlic powder (8g)
  • 1 tbsp onion powder (8g)
  • 2 tsp chili powder (4g)
  • 1 tbsp salt (18g)
  • 1 tsp black pepper (2g), freshly ground
  • 2 tbsp yellow mustard (30ml)
  • Apple wood chips for smoking
  • 4 cups green cabbage, finely shredded (300g)
  • 2 cups red cabbage, finely shredded (150g)
  • 1 cup carrots, grated (100g)
  • 1/4 cup apple cider vinegar (60ml)
  • 2 tbsp honey (30ml)
  • 1/3 cup mayonnaise (80ml)
  • 1 tsp Dijon mustard (5ml)
  • Salt and black pepper to taste
  • 1 medium Granny Smith apple, julienned (optional but recommended)

Instructions

  1. Pat the pork shoulder dry with paper towels.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
  3. Rub yellow mustard all over the pork to help the seasoning stick, then massage the spice rub into every inch of the meat.
  4. Let the pork sit at room temperature for 30 minutes to absorb the flavors.
  5. Preheat your smoker to maintain a steady temperature of 225°F (107°C). Add soaked apple wood chips to the smoker box or directly on the charcoal.
  6. Place the pork shoulder fat side up on the smoker grate. Close the lid and smoke for approximately 6 hours, or until the internal temperature reaches 195°F (90°C). Avoid opening the lid frequently.
  7. Remove the pork and tent loosely with foil. Let it rest for at least 30 minutes to redistribute juices.
  8. While the pork rests, mix shredded green and red cabbage, grated carrots, and julienned apple in a large bowl.
  9. In a separate bowl, whisk together apple cider vinegar, honey, mayonnaise, Dijon mustard, salt, and pepper.
  10. Pour the dressing over the veggies and toss gently until evenly coated. Chill until serving.
  11. Use two forks or meat claws to shred the pork into tender strands, discarding excess fat or gristle.
  12. Mix the pulled pork with some of the drippings left from the smoker for extra moisture and flavor.
  13. Serve the pulled pork on buns or plates topped generously with the tangy apple cider slaw.

Notes

If the pork stalls around 160°F during smoking, be patient as collagen breaks down. Maintain steady temperature and avoid opening the smoker too often. The slaw can be made ahead but add apples last minute to keep crunch. For gluten-free, ensure spices have no additives. Mayonnaise can be swapped with Greek yogurt or dairy-free alternatives for lighter slaw.

Nutrition

Keywords: pulled pork, smoked pork shoulder, apple cider slaw, barbecue, smoked meat, tangy slaw, easy pulled pork, summer recipe

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