Hickory-Smoked Pulled Pork with Maple Bourbon Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pulled pork shoulder smoked over hickory wood and finished with a sweet and smoky maple bourbon glaze. This american-inspired bbq & smoked ready in about 550 minutes pairs pounds pork shoulder (bone-in), tablespoons kosher salt, tablespoon 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.

Prep: 70 min Cook: 480 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 550 minutes (70 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 with Maple Bourbon 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 kosher salt from drying out.

Can I substitute ingredients in Hickory-Smoked Pulled Pork with Maple Bourbon 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 Pulled Pork with Maple Bourbon 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 Pulled Pork with Maple Bourbon 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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