Hickory-Smoked Pulled Pork with Tangy Vinegar Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy pulled pork shoulder smoked over hickory wood, paired with a bright and tangy vinegar-based sauce for classic Southern flavor. This American-inspired barbecue recipe, ready in about 495 minutes, pairs pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, 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 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups soaked hickory wood chips
• 1 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp red pepper flakes
• 1/2 cup water
• 1/2 tsp salt

Know when the pork is done: thermometers under $100 → 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 smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl to make a dry rub.
2. Step 2: Pat dry 4 lbs pork shoulder and thoroughly coat it with the dry rub; let it rest uncovered in the refrigerator for at least 4 hours or overnight.
3. Step 3: Preheat your smoker to 225°F with indirect heat and add 2 cups soaked hickory wood chips.
4. Step 4: Place the pork shoulder on the smoker grate, close the lid, and smoke for approximately 8 hours, or until the internal temperature reaches 200°F, adding wood chips as needed.
5. Step 5: Meanwhile, combine 1 cup apple cider vinegar, 2 tbsp brown sugar, 1 tsp red pepper flakes, 1/2 tsp salt, and 1/2 cup water in a saucepan; simmer over medium heat for 5 minutes until sugar dissolves and sauce thickens slightly.
6. Step 6: Remove pork from smoker and let rest for 30 minutes, then shred the meat with forks and toss with the vinegar sauce before serving.