DeKalb County Smoked Pulled Pork with Spiced BBQ Sauce

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Slow-smoked pork shoulder infused with a robust spice rub, served with a tangy and smoky homemade BBQ sauce reflective of Georgia’s barbecue traditions. This Southern-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder (bone-in), brown sugar, paprika 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 (bone-in)
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp salt
• 2 tsp black pepper
• 1 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp molasses
• 1 tsp smoked paprika
• 1 tbsp yellow mustard

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 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp salt, 2 tsp black pepper, 1 tsp cayenne pepper, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl to create a spice rub.
2. Step 2: Rub the 4 lb bone-in pork shoulder thoroughly with the spice mixture, covering all sides, and let rest at room temperature for 1 hour.
3. Step 3: Preheat smoker to 225°F. Place the pork shoulder fat side up on the smoker rack and smoke for approximately 8 hours, or until internal temperature reaches 195°F, spritzing with apple cider vinegar every hour.
4. Step 4: While pork smokes, combine 1/2 cup apple cider vinegar, 1 cup ketchup, 2 tbsp molasses, 1 tsp smoked paprika, and 1 tbsp yellow mustard in a saucepan; simmer over medium-low heat for 20 minutes until sauce thickens and flavors meld.
5. Step 5: Remove pork from smoker and let rest covered for 20 minutes, then shred using two forks.
6. Step 6: Toss the shredded pork with half of the spiced BBQ sauce and serve with remaining sauce on the side.