Hickory-Smoked Pulled Pork Shoulder with Dry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pulled pork shoulder smoked over hickory wood with a savory, spicy dry rub creating a tender and flavorful BBQ classic. This american-inspired bbq & smoked 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Equipment for this recipe

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Frequently asked questions

How long does Hickory-Smoked Pulled Pork Shoulder with Dry Rub take to make?

Total time is about 500 minutes (20 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 Pulled Pork Shoulder with Dry Rub?

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 pork shoulder (boston butt) from drying out.

Can I substitute ingredients in Hickory-Smoked Pulled Pork Shoulder with Dry Rub?

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 Pulled Pork Shoulder with Dry Rub for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Pulled Pork Shoulder with Dry Rub?

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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