Smoked Pulled Pork Shoulder with Vinegar Slaw🍖 Main

Name: Smoked Pulled Pork Shoulder with Vinegar Slaw
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Yield: 4 servings
Ingredients: 1 (6-8 lb) bone-in pork shoulder; 1/4 cup yellow mustard; 1/2 cup sugar-free BBQ rub; 1/2 head green cabbage, shredded; 1 jalapeño, finely diced; 1/4 cup apple cider vinegar; 2 tbsp olive oil; Salt and freshly cracked black pepper

Tender, smoky pulled pork shoulder paired with a crisp, keto-friendly vinegar slaw to cut through the richness.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 20 minCook: 600 minServes: 4

pork smoked keto-friendly low-carb

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Patience is the secret ingredient here. Utilizing pink butcher paper to push the pork through the stall preserves its moisture and protects the bark without steaming the meat like foil can. The sharp, acidic bite of the vinegar and jalapeño slaw acts as the perfect palate cleanser against the rich, fatty smoked pork, making this a balanced and deeply satisfying low-carb meal.

Ingredients

For the Pork

1 (6-8 lb) bone-in pork shoulder
1/4 cup yellow mustard
1/2 cup sugar-free BBQ rub

For the Vinegar Slaw

1/2 head green cabbage, shredded
1 jalapeño, finely diced
1/4 cup apple cider vinegar
2 tbsp olive oil
Salt and freshly cracked black pepper

Nutrition (Per 4 servings)*

520

Calories

45g

Protein

Carbs

35g

Fat

Fiber

550mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Prepare and Smoke the Pork

Step 1: Preheat the electric smoker to 225°F and load your preferred wood chips for smoke.
Step 2: Coat the entire pork shoulder evenly with yellow mustard, then generously apply the BBQ rub.
Step 3: Place the pork in the smoker and cook until the internal temperature reaches 165°F (the stall).
Step 4: Tightly wrap the pork shoulder in pink butcher paper and return it to the smoker. Continue cooking until the internal temperature hits 205°F and the meat is probe-tender.
Step 5: Remove from the smoker and let the wrapped pork rest for at least 1 hour before shredding with meat claws or forks.

Make the Vinegar Slaw

Step 6: In a large bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper. Add the shredded cabbage and diced jalapeño, tossing well to coat. Serve alongside the shredded pork.