Last night, I slow-smoked a bone-in pork shoulder on the Pit Boss, and let me tell you… it turned out insanely good. Fourteen hours on the smoker, a few hours of rest, and now it’s time to build something special: the ultimate pulled pork sandwich — complete with a killer coleslaw I found from Bearded Boar BBQ on TikTok.
Let’s walk through the whole process, including how to make that creamy, tangy slaw from scratch. Trust me — it’s the perfect complement to tender, juicy smoked pork.
???? Smoked Pork Shoulder: Low and Slow
I put the pork shoulder on at 10:00 p.m., wrapped it at 7:00 a.m., and let it go until noon. Then it rested for a few hours. That’s the magic right there — low and slow.
The meat came out perfectly juicy, practically falling apart when I opened the foil. The bone slid out like butter. That’s how you know it’s done right.
If you’ve never smoked a pork shoulder before, here’s the basic breakdown:
???? Simple Pork Shoulder Smoking Notes:
- Cut: Bone-in pork shoulder (a.k.a. Boston butt)
- Smoker Temp: 225°F – 250°F
- Cook Time: ~14 hours total
- Wrap Time: When internal temp hits ~165°F
- Finished Temp: ~203°F internal
- Rest Time: 2–3 hours in a cooler or wrapped in towels
Now, let’s talk about the star of the sandwich build: the coleslaw.
???? Homemade Coleslaw Recipe for Pulled Pork Sandwiches
This coleslaw is a creamy, tangy, slightly sweet slaw that balances out the rich smokiness of pulled pork. It’s incredibly simple and comes together in minutes.
???? Ingredients:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon onion powder (or ~1 tablespoon minced dried onions as a substitute)
- Freshly cracked black pepper, to taste
- 2–3 cups shredded cabbage (red & green mixed)
???? Pro Tip: Use freshly chopped cabbage for the best crunch. You can also add shredded carrots if you want a little extra color and sweetness.
???????? Directions:
- Make the Dressing:
- In a large bowl, whisk together mayo, vinegar, mustard, sugar, salt, onion powder (or minced onion), and black pepper.
- Add the Cabbage:
- Toss in the shredded cabbage and mix until fully coated.
- Let It Chill:
- Cover and refrigerate for at least an hour. The flavors meld and the cabbage softens slightly.
???? Building the Ultimate Pulled Pork Sandwich
Here’s how I like to assemble mine:
- Toasted Buns: Lightly toast your sandwich buns. It keeps the bread from soaking up too much moisture and getting soggy.
- Pulled Pork: Pile it high with freshly pulled smoked pork. Add a little drizzle of Kinder’s BBQ sauce (or your favorite).
- Top with Coleslaw: Don’t skimp. A generous scoop right on top adds crunch and creaminess.
???? One bite and you’ll know why this combo is a BBQ classic.
???? Final Thoughts
This sandwich is everything you want after a long smoke session — tender pork, crispy coleslaw, a little tang, a little sweet, and just the right amount of smoke and spice. It’s the kind of backyard BBQ meal that keeps folks coming back for seconds.
If you haven’t already, be sure to check out more of my videos for outdoor cooking inspiration. We’ve got more smoking, grilling, and flavor-packed goodness coming your way.
???? Until next time — keep the fire lit and the flavor rolling!