Hickory-Smoked Pork Shoulder with Maple Glaze

By · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked ready in about 520 minutes pairs pounds pork shoulder (Boston butt), tablespoons brown sugar, tablespoons 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

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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Frequently asked questions

How long does Hickory-Smoked Pork Shoulder with Maple Glaze take to make?

Total time is about 520 minutes (40 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hickory-Smoked Pork Shoulder with Maple Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons brown sugar from drying out.

Can I substitute ingredients in Hickory-Smoked Pork Shoulder with Maple Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hickory-Smoked Pork Shoulder with Maple Glaze for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hickory-Smoked Pork Shoulder with Maple Glaze?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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