Pit-Smoked Arkansas Style Pulled Pork with Honey BBQ Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Slow-smoked pork shoulder with a sweet and tangy honey BBQ glaze, inspired by traditional Arkansas pit-smoking techniques. This american-inspired bbq & smoked ready in about 500 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 lbs pork shoulder (bone-in)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 3 tbsp brown sugar
• 2 cups applewood chips
• 1/3 cup local honey
• 1/4 cup apple cider vinegar
• 1/2 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/4 tsp ground cayenne pepper
• 1/2 cup water

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 3 tbsp brown sugar in a bowl. Rub this spice mix evenly over the entire 5 lb pork shoulder, covering all sides.
2. Step 2: Prepare your smoker by preheating it to 225°F and adding 2 cups of soaked applewood chips for smoke. Place the pork shoulder fat-side up on the grate.
3. Step 3: Smoke the pork shoulder at 225°F for approximately 8 hours, maintaining consistent temperature and replenishing wood chips as needed, until internal temperature reaches 195°F and the meat is tender.
4. Step 4: While the pork smokes, whisk together 1/3 cup local honey, 1/4 cup apple cider vinegar, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 cup water in a saucepan. Simmer over medium heat for 10 minutes until thickened slightly, then remove from heat.
5. Step 5: Once the pork reaches 195°F, remove it from the smoker and let it rest for 30 minutes. Then shred the meat using two forks.
6. Step 6: Toss the pulled pork with half of the honey BBQ glaze to coat evenly, reserving the rest of the glaze for serving alongside.