Hickory-Smoked Pulled Pork with Apple Cider BBQ Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender pork shoulder smoked with hickory wood and served with a tangy apple cider BBQ sauce for a deliciously smoky and sweet flavor combination. This American-inspired barbecue recipe, ready in about 380 minutes, pairs pork shoulder, hickory wood chips, kosher salt 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.

Ingredients

• 4 lbs pork shoulder
• 2 cups hickory wood chips
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/2 cup apple cider
• 1 tbsp Worcestershire sauce
• 2 tbsp honey
• 1 tsp smoked paprika

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Mix 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub this dry spice mix evenly over 4 lbs pork shoulder, coating all sides thoroughly.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of hickory wood chips to generate smoke. Place the pork shoulder in the smoker fat side up and smoke for about 6 hours, or until internal temperature reaches 195°F, maintaining steady smoke.
3. Step 3: While the pork smokes, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 1/2 cup apple cider, 1 tbsp Worcestershire sauce, 2 tbsp honey, and 1 tsp smoked paprika in a saucepan. Simmer over medium heat for 15 minutes until the sauce thickens slightly and the flavors meld.
4. Step 4: Once pork reaches 195°F, remove from smoker and let rest covered in foil for 30 minutes. Shred the pork using two forks and mix in half of the warm apple cider BBQ sauce.
5. Step 5: Serve the pulled pork on buns or plates with remaining apple cider BBQ sauce spooned over for extra tangy smokiness.