Evansville-Inspired Smoked Pork Shoulder with Maple Glaze

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Slow-smoked pork shoulder rubbed with regional spices and finished with a sweet maple glaze that balances smoky depth and subtle sweetness. This American-inspired grilling recipe, ready in about 400 minutes, pairs pork shoulder, 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, boneless pork shoulder
• 3 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1/2 cup maple syrup
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 cup water

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Instructions

1. Step 1: In a small bowl, mix 3 tbsp brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, 1 tsp black pepper, and 1 tbsp smoked paprika to create a dry rub.
2. Step 2: Rub the 4 lbs pork shoulder evenly with 2 tbsp olive oil, then massage the dry rub all over the meat, coating thoroughly. Let it rest for 30 minutes at room temperature.
3. Step 3: Preheat your smoker to 225°F. Place the pork shoulder inside and smoke for approximately 6 hours, adding 1 cup water to the smoker’s water pan to maintain moisture.
4. Step 4: In a small saucepan, combine 1/2 cup maple syrup and 1/4 cup apple cider vinegar. Simmer over low heat for 5 minutes until slightly thickened.
5. Step 5: During the last 30 minutes of smoking, brush the pork shoulder generously with the maple glaze every 10 minutes to build a sticky, flavorful crust.
6. Step 6: Remove the pork shoulder when internal temperature reaches 195°F, let rest covered for 20 minutes before slicing or pulling.