Hickory-Smoked Pulled Pork Shoulder with Dry Rub

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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.

Juicy pulled pork shoulder smoked over hickory wood with a savory, spicy dry rub creating a tender and flavorful BBQ classic. This American-inspired barbecue recipe, ready in about 500 minutes, pairs pork shoulder (Boston butt), brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 10, 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: 480 min Serves 10 American cuisine 470 cal/serving

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Ingredients

4 lbs pork shoulder (Boston butt)
1/4 cup brown sugar
2 tbsp paprika
2 tbsp kosher salt
1 tbsp black pepper
1 tsp cayenne pepper
1 tbsp garlic powder
1 tbsp onion powder
2 cups soaked in water for 30 minutes hickory wood chips
1/4 cup apple cider vinegar
1/4 cup water

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Instructions

Step 1: Combine 1/4 cup brown sugar, 2 tbsp paprika, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tsp cayenne pepper, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub this dry mix evenly over the entire 4 lbs pork shoulder.
Step 2: Preheat smoker to 225°F with soaked 2 cups hickory wood chips. Place pork shoulder fat side up on the grate. Smoke for about 8 hours or until internal temperature reaches 195°F, spritzing every hour with a mixture of 1/4 cup apple cider vinegar and 1/4 cup water to maintain moisture.
Step 3: Remove pork from smoker and wrap tightly in foil. Let rest for 1 hour. Shred the meat with two forks and serve with your favorite BBQ sauce or sandwich buns.