Hickory-Smoked Pork Shoulder with Alabama White Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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.

Tender hickory-smoked pork shoulder served with a tangy Alabama white BBQ sauce, perfect for a Southern-style BBQ feast. This American-inspired barbecue recipe, ready in about 400 minutes, pairs pork shoulder, kosher salt, black pepper 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.

Prep: 40 min Cook: 360 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs pork shoulder
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
2 cups hickory wood chips
1 cup mayonnaise
1/4 cup apple cider vinegar
2 tbsp prepared horseradish
1 tbsp lemon juice
1/2 tsp black pepper (for sauce)
1 tsp sugar

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Instructions

Step 1: In a small bowl, mix 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice mix evenly all over the 4 lbs pork shoulder.
Step 2: Soak 2 cups hickory wood chips in water for 30 minutes, then preheat your smoker to 225°F. Place the pork shoulder on the smoker and smoke for approximately 6 hours or until internal temperature reaches 195°F, adding soaked wood chips every hour to maintain smoke.
Step 3: While the pork smokes, prepare Alabama white sauce by whisking together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tbsp prepared horseradish, 1 tbsp lemon juice, 1/2 tsp black pepper, and 1 tsp sugar in a bowl until smooth and tangy.
Step 4: When the pork is done, remove it from the smoker and let it rest for 20 minutes before shredding with two forks.
Step 5: Serve the shredded pork drizzled generously with Alabama white sauce for a classic Southern BBQ experience.