Hickory-Smoked Pulled Pork with Maple Bourbon Glaze

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Tender pulled pork shoulder smoked over hickory wood and finished with a sweet and smoky maple bourbon glaze. This American-inspired barbecue recipe, ready in about 550 minutes, pairs pork shoulder (bone-in), kosher salt, black pepper 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

• 5 pounds pork shoulder (bone-in)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 cups hickory wood chips
• 1/3 cup maple syrup
• 1/4 cup bourbon whiskey
• 2 tablespoons apple cider vinegar
• 2 tablespoons unsalted butter

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: Combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons paprika, 2 tablespoons brown sugar, 1 tablespoon garlic powder, and 1 tablespoon onion powder in a bowl. Rub this dry spice mix all over the 5 pounds pork shoulder, coating evenly. Let it rest in the refrigerator uncovered for 1 hour to form a pellicle.
2. Step 2: Preheat your smoker to 225°F using hickory wood chips (2 cups) for smoke flavor. Place the pork shoulder fat side up on the smoker grate and smoke for approximately 8 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is very tender.
3. Step 3: While the pork smokes, combine 1/3 cup maple syrup, 1/4 cup bourbon whiskey, 2 tablespoons apple cider vinegar, and 2 tablespoons unsalted butter in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon.
4. Step 4: Once the pork reaches 195°F, remove it from the smoker and let it rest, covered loosely with foil, for 30 minutes. Then, shred the pork using two forks and toss it with half of the maple bourbon glaze for a glossy finish. Serve the remaining glaze on the side for dipping.