Hickory-Smoked Pork Shoulder with Maple 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 drafted and published.

Slow-smoked pork shoulder coated with a savory dry rub and finished with a sweet maple glaze for a perfect balance of smoky and sweet flavors. This American-inspired barbecue recipe, ready in about 520 minutes, pairs pork shoulder (Boston butt), brown sugar, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 570 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: 480 min Serves 8 American cuisine 570 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 3 tablespoons brown sugar, 2 tablespoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper to make the dry rub.
  2. Step 2: Pat dry the 4-pound pork shoulder and coat it thoroughly with the dry rub, massaging it into all sides.
  3. Step 3: Soak 2 cups hickory smoking chips in water for 30 minutes, then drain.
  4. Step 4: Preheat your smoker to 225°F and add soaked hickory chips to the smoker box.
  5. Step 5: Place the pork shoulder on the smoker grate fat side up, smoke for around 8 hours, or until internal temperature reaches 195°F, spritzing with water every hour to maintain moisture.
  6. Step 6: During the last 30 minutes of smoking, brush 1/4 cup pure maple syrup evenly over the pork shoulder to create a sticky glaze.
  7. Step 7: Remove from smoker and let rest for 30 minutes before shredding or slicing to serve.

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