Maple Bacon-Smoked Pork Shoulder with Blueberry BBQ Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender pork shoulder smoked to perfection and glazed with a unique blueberry and maple syrup BBQ sauce accented with smoky bacon. This American-inspired barbecue recipe, ready in about 630 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 550 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 pounds pork shoulder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 4 strips, chopped bacon
• 1 cup fresh Maine blueberries
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp yellow mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp Jim Beam bourbon

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: In a small bowl, mix 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, and 2 tbsp brown sugar. Rub this spice mix evenly over all sides of the 4-pound pork shoulder.
2. Step 2: Preheat your smoker to 225°F. Place the pork shoulder directly on the grate and smoke for 8-10 hours until internal temperature reaches 195°F and the meat is tender.
3. Step 3: While the pork smokes, cook 4 chopped bacon strips in a medium saucepan over medium heat until crispy and fat is rendered, about 5 minutes. Remove bacon pieces and set aside, leaving the bacon fat in the pan.
4. Step 4: Add 1 cup fresh Maine blueberries, 1/4 cup pure maple syrup, 2 tbsp apple cider vinegar, 1 tbsp yellow mustard, 1 tsp garlic powder, 1 tsp onion powder, and 2 tbsp Jim Beam bourbon to the bacon fat. Simmer over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens and blueberries burst.
5. Step 5: Remove pork from smoker and let rest for 20 minutes. Shred the meat and toss with half of the blueberry BBQ sauce. Serve with remaining sauce on the side and sprinkle with the reserved crispy bacon pieces.