Smoked Pork Shoulder with Coleslaw
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 480 min · Pork · gluten-free, dairy-free, low-carb, high-protein
640 cal
50g protein
20g carbs
40g fat
per serving · estimated
Ingredients
- 1 lb pork shoulder (bone-in)
- 1/4 cup smoked wood chips (hickory)
- 1 small head cabbage
- 1 carrots
- 1/4 cup mayonnaise
- 1/2 tbsp apple cider vinegar
- to taste salt
- to taste pepper
Method (tap to check — screen stays awake)
- Soak hickory wood chips in water for 30 minutes.
- Rub pork shoulder with salt, pepper, or your preferred dry rub.
- Preheat smoker to 225°F. Add soaked wood chips to smoker box or directly on coals.
- Place pork shoulder in smoker, insert meat thermometer, and smoke for approximately 8 hours until internal temp reaches 195°F.
- In the last hour, prepare coleslaw by shredding cabbage and carrots, then mixing with mayonnaise and vinegar. Season with salt and pepper.
- Let smoked pork rest for 15 minutes before shredding. Serve with coleslaw.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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