Slow-Roasted Cherrywood Smoked Pork Shoulder with Maple-Mustard Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-roasted and infused with cherrywood smoke, finished with a sweet and tangy maple-mustard glaze reflecting northern Michigan flavors. This american-inspired pork ready in about 440 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 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.

Prep: 20 min Cook: 420 min Serves 8 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat smoker or grill to 225°F, preparing for indirect cooking with cherrywood chips soaked in water for at least 30 minutes to generate smoke.
  2. Step 2: In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, and 1 tbsp garlic powder. Rub this spice mixture all over the 5 lb bone-in pork shoulder.
  3. Step 3: Place the pork shoulder on the smoker grate away from direct heat. Smoke for approximately 6-7 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
  4. Step 4: While the pork smokes, whisk together 1/3 cup maple syrup, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, and 2 tbsp olive oil to make the glaze.
  5. Step 5: During the last 30 minutes of cooking, brush the maple-mustard glaze generously over the pork shoulder every 10 minutes to build a sticky, flavorful crust.
  6. Step 6: Remove the pork from the smoker and let it rest, tented with foil, for 20 minutes before pulling apart or slicing to serve.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Cherrywood Smoked Pork Shoulder with Maple-Mustard Glaze take to make?

Total time is about 440 minutes (20 min prep + 420 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 Slow-Roasted Cherrywood Smoked Pork Shoulder with Maple-Mustard 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 pork shoulder (bone-in) from drying out.

Can I substitute ingredients in Slow-Roasted Cherrywood Smoked Pork Shoulder with Maple-Mustard 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 Slow-Roasted Cherrywood Smoked Pork Shoulder with Maple-Mustard 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 Slow-Roasted Cherrywood Smoked Pork Shoulder with Maple-Mustard Glaze?

American pork 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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