Smoked Pulled Pork with Mustard Coleslaw
Pulled pork is a low-and-slow smoked shoulder cooked until it shreds effortlessly, then tossed with its own drippings and tangy barbecue sauce. This German-style version pairs the tender, smoky meat with crisp mustard coleslaw spiked with sushi vinegar and a touch of sugar. The two-stage cook—first to tenderize, then wrapped to reach final tenderness—ensures moist, pull-apart results. The rough mustard dressing cuts through richness perfectly. Perfect for casual outdoor gatherings, summer entertaining, or feeding a crowd. What sets this apart is the German mustard-forward coleslaw and the precision temperature control via wireless thermometer, honoring both low-and-slow barbecue tradition and modern technique. The resting period locks in juices before shredding.
Ingredients
- 4 ½ lb pork neck, wholepork shouldersimilarcuts
neck preferred for marbling
- 2 EL olive oil
- 4 EL pork rub
- barbecue sauce, as needed
- 2 EL coarse mustard
- 7 tbsp sunflower oil
- 1 EL sushi vinegarrice vinegar or apple cider vinegar1:1vinegar
subtle flavor shift; sushi vinegar slightly sweeter
- ½ EL powdered sugar
- ½ white cabbage, whole headgreen cabbage or napa cabbage1:1vegetables
texture and flavor vary slightly
Instructions
- 1
Light charcoal in Big Green Egg and heat to 325°F.
- 2
Brush pork neck with olive oil, then coat evenly with rub.
- 3
Lay hickory and apple wood chips on hot charcoal.
- 4
Place convEGGtor with drip tray, then insert steel rack.
- 5
Set pork on rack and insert wireless thermometer probes into center, setting target to 162°F.
- 6
Adjust convEGGtor to lower egg temperature to 250°F.
- 7
Cook for about 6 hours until internal temperature reaches 162°F.
- 8
Remove pork and brush with 3 tablespoons barbecue sauce.
- 9
Wrap in butcher paper or three layers foil.
- 10
Insert thermometer probes into center again, setting target to 205°F.
- 11
Return to rack and heat egg to 275°F.
- 12
Cook for another 4 hours until internal temperature reaches 205°F, until meat feels tender.
- 13
Remove from egg and rest in foil inside cooler for at least 1 hour.
- 14
Mix mustard, sunflower oil, sushi vinegar, and powdered sugar for dressing.
- 15
Heat dressing in pot while stirring to 140°F, then cool.
- 16
Slice white cabbage thinly and toss with cooled dressing.
- 17
Unwrap pork carefully and reserve any accumulated juices.
- 18
Shred meat using meat claws.
- 19
Season shredded pork with reserved juices and additional barbecue sauce.
- 20
Serve pork with coleslaw and remaining barbecue sauce.
Tips
Use a wireless meat thermometer with dual probes to monitor both egg and internal meat temperature simultaneously. This dual monitoring prevents overshooting target temperatures and ensures precise doneness without opening the dome repeatedly, preserving heat and smoke.
Rest the wrapped pork in an insulated cooler for the full hour minimum. The residual heat continues gentle cooking while the connective tissue relaxes, yielding more tender, juicy pulled pork than skipping this step.
Mix and heat the mustard dressing to 60°C before cooling to emulsify the oil and vinegar, creating a cohesive coating that clings better to cabbage than a cold, separated dressing would.
Good to Know
Shredded pork keeps refrigerated in an airtight container for up to 4 days. Coleslaw keeps 2-3 days. Freeze pulled pork (with juices) for up to 3 months; thaw overnight and reheat gently in oven at 120°C.
Pork can be cooked fully one day ahead, rested, wrapped, and refrigerated. Rewarm in foil at 120°C for 30 minutes. Prepare coleslaw dressing up to 2 days ahead; toss with cabbage 1-2 hours before serving to soften slightly while maintaining crunch.
Serve on soft rolls or buns with coleslaw on the side or piled atop, extra barbecue sauce, and pickles or onions. Pairs with baked beans, corn, potato salad, or simple green salad.
Common Mistakes
Skip the wrapping step to avoid dry exterior meat; wrapping traps steam and renders connective tissue fully.
Open the smoker dome frequently to avoid temperature swings that extend cooking and create uneven smoke flavor.
Omit the 1-hour rest to avoid losing retained juices when shredding, resulting in drier pulled pork.
Substitutions
texture and flavor vary slightly
adjust venting and placement for temp control
subtle flavor shift; sushi vinegar slightly sweeter
FAQ
Can I make pulled pork without a Big Green Egg or ceramic smoker?
Yes. Use any offset, barrel, or kamado-style smoker. Maintain 120°C for stage one and 140°C for stage two using your venting system. Wireless thermometer remains essential. Cooking times may vary by 30 minutes depending on smoker design and external conditions.
What if I do not have a wireless dual-probe thermometer?
Use a standard instant-read thermometer, checking internal temperature manually every 30 minutes during the final hour of each stage. This is less precise but workable. Avoid opening the dome more than necessary to maintain temperature stability.
How long does pulled pork keep, and can I freeze leftovers?
Refrigerate for up to 4 days in an airtight container. Freeze shredded pork with its juices for up to 3 months. Thaw overnight in the refrigerator and reheat gently in foil at 120°C for 30 minutes until warmed through, adding broth if dry.