Smoked Pulled Pork Sandwiches with Apple Slaw

Apple slaw pairs deliciously with this tender smoked pork.

Serves: 6Prep: 12 hours 10 minutesCook: 6 minutesTotal: 12 hours 16 minutesDifficulty: Hard

Serves: 6


  • 2 tbsp. sugar
  • 2 tbsp. brown sugar
  • 4⁄5 tbsp. salt, divided
  • 1⁄2 tbsp. paprika
  • 1 tsp. onion powder
  • 1 1⁄4 tsp. black pepper, divided
  • 1 tsp. garlic powder
  • 3 cups apple cider
  • 4 pounds boneless pork shoulder roast
  • 3 cups hickory wood chips, or as needed, soaked in water
  • 1 cup green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1 cup green apple, cut into matchsticks
  • 1 small jalapeño, seeded and sliced
  • 1⁄4 cup mayonnaise
  • 2 tbsp. apple cider vinegar
  • 1 tsp. honey
  • 6 buns


  • In a small bowl, combine sugar, brown sugar, ½ tablespoon salt, paprika, onion powder, pepper and garlic powder. Place apple cider in a medium bowl and mix about half the seasoning mixture into the apple cider; reserve remaining rub. Place pork in the bowl and refrigerate for 12 hours.
  • Heat smoker to about 225°F and add wood chips to smoker.
  • Remove pork from mixture and rub with remaining rub mixture; transfer to smoker.
  • Smoke pork until very tender, until internal temperature reaches 190-210°F (approximately 60-90 minutes per pound). Once cooked, remove from smoker and place on a large platter, then shred pork.
  • In a medium bowl, combine green cabbage, red cabbage, apple, jalapeño, mayonnaise, apple cider vinegar, honey, ½ teaspoon salt and ¼ teaspoon pepper.
  • Serve shredded pork on buns and top with apple slaw. Refrigerate leftovers.