Smoked Pulled Pork Sandwiches with Carolina Vinegar Slaw

How to Make Smoked Pulled Pork Sandwiches with Carolina Vinegar Slaw

1. 1

   Step 1: Trim and season the pork

   Pat the pork shoulder dry and trim any excessively thick hard fat, leaving a thin fat cap for flavor. Mix kosher salt, brown sugar, smoked paprika, and black pepper into a coarse rub and massage it all over the pork, pressing into any crevices so it forms a flavorful crust.

   For this step

   • 7 lbbone-in pork shoulder (Boston butt)
   • 2 tbspkosher salt
   • 1/4 cuppacked brown sugar
   • 1 tbspsmoked paprika
   • 1 tbspfreshly ground black pepper
   
2. 2

   Step 2: Prepare smoker and begin smoking

   Preheat your smoker to a steady 225°F (107°C) using hardwoods like hickory or apple for balanced smoke. Place the pork fat-side up on the grate and smoke undisturbed for the first 3–4 hours, then begin spritzing the surface every hour with apple cider vinegar to keep the bark moist and encourage smoke adhesion.

   For this step

   • 1 cupapple cider vinegar (for spritzing and slaw)
   
3. 3

   Step 3: Monitor the stall and finish to tenderness

   Continue smoking until the internal temperature reaches about 160°F (71°C), at which point you may wrap in foil to push through the stall, or leave unwrapped for a firmer bark. Finish smoking until the meat reaches 195–203°F (90–95°C) and is easily probed; this usually takes 8–10 hours total depending on size and smoker consistency. Remove pork and let it rest, tented, for at least 45–60 minutes so juices redistribute.
   
4. 4

   Step 4: Make the Carolina vinegar slaw

   While the pork rests, whisk apple cider vinegar (from step 2), granulated sugar, a big pinch of salt, and a pinch of black pepper in a bowl until the sugar dissolves. Toss the shredded cabbage in the dressing and let it sit at room temperature for 15–30 minutes so the cabbage softens and soaks up that bright, spicy-tangy flavor.

   For this step

   • 2 tbspgranulated sugar (for slaw)
   • 6 cupsshredded green cabbage
   
5. 5

   Step 5: Shred and dress the pork

   Use two forks or your gloved hands to shred the rested pork, pulling pieces into juicy, bite-sized strands and discarding the large bits of connective tissue. Stir a little of the reserved pan juices or a splash of apple cider vinegar into the shredded pork to taste — I like a faint tang balanced with the sweet-smoky bark — and keep warm until ready to serve.
   
6. 6

   Step 6: Assemble the sandwiches

   Toast buns lightly if you like, pile each bottom bun with a generous portion of pulled pork, and top with a heaping spoonful of Carolina vinegar slaw. Serve immediately so the slaw stays crisp against the warm, smoky meat — these are happiest fresh from the smoker and eaten with both hands.

   For this step

   • 6 countsoft hamburger buns
   

1. Pat the pork shoulder dry and trim any excessively thick hard fat, leaving a thin fat cap for flavor. Mix kosher salt, brown sugar, smoked paprika, and black pepper into a coarse rub and massage it all over the pork, pressing into any crevices so it forms a flavorful crust.
2. Preheat your smoker to a steady 225°F (107°C) using hardwoods like hickory or apple for balanced smoke. Place the pork fat-side up on the grate and smoke undisturbed for the first 3–4 hours, then begin spritzing the surface every hour with apple cider vinegar to keep the bark moist and encourage smoke adhesion.
3. Continue smoking until the internal temperature reaches about 160°F (71°C), at which point you may wrap in foil to push through the stall, or leave unwrapped for a firmer bark. Finish smoking until the meat reaches 195–203°F (90–95°C) and is easily probed; this usually takes 8–10 hours total depending on size and smoker consistency. Remove pork and let it rest, tented, for at least 45–60 minutes so juices redistribute.
4. While the pork rests, whisk apple cider vinegar (from step 2), granulated sugar, a big pinch of salt, and a pinch of black pepper in a bowl until the sugar dissolves. Toss the shredded cabbage in the dressing and let it sit at room temperature for 15–30 minutes so the cabbage softens and soaks up that bright, spicy-tangy flavor.
5. Use two forks or your gloved hands to shred the rested pork, pulling pieces into juicy, bite-sized strands and discarding the large bits of connective tissue. Stir a little of the reserved pan juices or a splash of apple cider vinegar into the shredded pork to taste — I like a faint tang balanced with the sweet-smoky bark — and keep warm until ready to serve.
6. Toast buns lightly if you like, pile each bottom bun with a generous portion of pulled pork, and top with a heaping spoonful of Carolina vinegar slaw. Serve immediately so the slaw stays crisp against the warm, smoky meat — these are happiest fresh from the smoker and eaten with both hands.