Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly rub the 4 pounds pork shoulder with a mixture of 1/4 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon kosher salt, and 1 teaspoon black pepper, ensuring the entire surface is coated.

2. 2

   Preheat your smoker to 250 degrees Fahrenheit and add 2 cups pre-soaked hickory wood chips to generate a consistent smoke, then place the seasoned pork shoulder directly on the grates.

3. 3

   Smoke the pork shoulder for 6 to 8 hours, or until its internal temperature reaches 195 degrees Fahrenheit, replenishing wood chips as needed to maintain smoke.

4. 4

   Meanwhile, prepare the tropical coconut glaze by whisking together 1 can (13.5 ounces) full-fat coconut milk, 1/4 cup fresh lime juice, 1 tablespoon Worcestershire sauce, and optionally 1 teaspoon hot sauce in a small saucepan over medium heat until slightly thickened.

5. 5

   Once the pork reaches 195 degrees Fahrenheit, remove it from the smoker, tent it loosely with foil, and allow it to rest for 30 minutes before shredding it apart with two forks.

6. 6

   Gently fold the shredded pork with half of the prepared tropical coconut glaze, reserving the rest for serving.

7. 7

   For the collard greens slaw, thinly slice 1 pound collard greens, 2 medium carrots, and 1/2 medium red onion, then combine them in a large bowl.

8. 8

   Dress the slaw by whisking together 1/4 cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, and 2 tablespoons olive oil, then pour it over the vegetables and toss to coat thoroughly before serving alongside the smoked pulled pork.