Smoked Pork Shoulder with Cabbage Slaw
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 240 min · Pork · gluten-free, dairy-free, keto, low-carb, high-protein
558 cal
60g protein
12g carbs
30g fat
per serving · estimated
Ingredients
- 1 1/4 lb pork shoulder (bone-in)
- 1 small head cabbage
- 1 red onion
- 1 1/4 tbsp apple cider vinegar
- 1 1/4 tbsp mayonnaise
- 3/4 tbsp olive oil
- to taste salt
- to taste pepper
- 3/4 cup hickory wood chips
Method (tap to check — screen stays awake)
- Trim excess fat from the pork shoulder to prevent flare-ups.
- Soak 1 cup of hickory wood chips in water for 30 minutes.
- Preheat your smoker to 225°F with hickory wood chips added to the smoker box or on coals.
- Rub the pork shoulder with salt and pepper or your favorite dry rub.
- Place the pork in the smoker, smoke at 225°F for about 3-4 hours until internal temp reaches 195°F.
- Wrap the smoked pork in aluminum foil and let rest for 30 minutes before shredding.
- While pork rests, thinly slice cabbage and red onion to make slaw.
- Mix 2 tbsp apple cider vinegar, 1 tbsp mayonnaise, 1 tbsp olive oil, salt, and pepper to make dressing.
- Combine cabbage and onion with dressing to serve as slaw.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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