Applewood Smoked Pulled Pork with Tangy Vinegar Sauce

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender pulled pork smoked over applewood chips, served with a bright and tangy vinegar-based BBQ sauce that cuts through the rich meat. This American-inspired barbecue recipe, ready in about 435 minutes, pairs pork shoulder, applewood chips, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs pork shoulder
• 2 cups applewood chips
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tbsp brown sugar
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1 tsp red pepper flakes
• 1/2 cup water
• 2 tbsp yellow mustard
• 1 tbsp honey

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, and 2 tbsp brown sugar in a small bowl. Rub this dry mix evenly over the entire surface of the 4 lbs pork shoulder. Let it rest uncovered in the fridge for at least 2 hours or overnight for deeper flavor.
2. Step 2: Preheat your smoker to 225°F using applewood chips (2 cups) for smoke flavor. Place the pork shoulder on the smoker grate fat side up and smoke for about 6-7 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
3. Step 3: While the pork smokes, combine 1 cup white vinegar, 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp red pepper flakes, 2 tbsp yellow mustard, and 1 tbsp honey in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes until the sauce slightly thickens and flavors meld.
4. Step 4: Once the pork shoulder is done, remove it from the smoker and let it rest for 20 minutes. Using two forks, shred the meat into bite-sized pieces and toss with half of the prepared vinegar sauce. Serve with remaining sauce on the side for dipping.