Smoked Pulled Pork Shoulder with Vinegar Slaw🍖 Main
Tender, smoky pulled pork shoulder paired with a crisp, keto-friendly vinegar slaw to cut through the richness.
By Sarah Chen, Home Cook Enthusiast
Shared by the Home Cook Assistant community · Reviewed for clarity
There is a quiet confidence to a dish like smoked pulled pork shoulder with vinegar slaw that comes from knowing every element has a purpose. This is not just another variation on a familiar idea. It is a well balanced plate where 1 (6-8 lb) bone-in pork shoulder, 1/4 cup yellow mustard come together in a way that feels both comforting and intentional, the kind of meal that makes a regular weeknight feel a little more cared for. Whether you are cooking for family, hosting friends, or simply treating yourself to something made with attention, this recipe rewards you with layers of flavor that belie how approachable it really is.
You will want to pay attention to two small details that make a big difference here. First, Read through the steps once before you start and have everything measured and within reach. A calm setup prevents the rushed mistakes that happen when you are chopping while something is already in the pan. Second, Season in layers rather than all at once. A pinch when you add the aromatics, another when the main ingredients go in, and a final adjustment at the end builds depth that one big addition at the start cannot match. These are not fussy chef tricks. They are the practical habits that separate a good version of this dish from a great one, and once you do them a few times they become second nature.
Leftovers keep beautifully for three days refrigerated and reheat well with a splash of broth or water to loosen the sauce. It also freezes well for up to a month, so consider making a double batch when you have the time. If this is your first time with smoked pulled pork shoulder with vinegar slaw, tender, smoky pulled pork shoulder paired with a crisp, keto-friendly vinegar slaw to cut through the richness. that the process is forgiving and the results are consistently satisfying. It is the kind of recipe that earns a permanent spot in your rotation, not because it is complicated, but because it is reliably delicious and adaptable to what you have on hand.
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)*
* 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.
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