Grilled Berry Hill BBQ Pork Shoulder with Tangy Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-grilled pork shoulder marinated in a smoky, tangy BBQ sauce inspired by Berry Hill’s classic flavors, perfect for summer cookouts. This American-inspired grilling recipe, ready in about 320 minutes, pairs pork shoulder, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 300 min Serves 8 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1 tbsp smoked paprika, 2 tbsp brown sugar, 2 tsp garlic powder, 1 tbsp salt, and 1 tsp black pepper. Rub this spice blend evenly over the entire 4 lb pork shoulder.
  2. Step 2: Preheat your grill to medium-low heat (about 275°F). Place the pork shoulder on indirect heat and close the lid. Grill for approximately 4-5 hours, turning every hour, until the internal temperature reaches 195°F and the meat is tender.
  3. Step 3: Meanwhile, combine 1/4 cup apple cider vinegar, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 2 tbsp honey, and 1 tsp hot sauce in a saucepan. Simmer over medium heat for 10 minutes until thickened and glossy.
  4. Step 4: During the last 30 minutes of grilling, brush the glaze generously over the pork shoulder every 10 minutes to build a sticky, tangy crust.
  5. Step 5: Remove from grill and let rest for 15 minutes before slicing or shredding. Serve with remaining glaze on the side.

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