Slow-Smoked Hickory and Oak Pulled Pork with Maple Bourbon Glaze

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

Tender pulled pork infused with hickory and oak smoke, finished with a rich maple bourbon glaze that balances sweet and smoky flavors. This bbq & smoked-inspired pork ready in about 390 minutes pairs pork shoulder, hickory wood chips, oak wood chips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 30 min Cook: 360 min Serves 8 BBQ & Smoked cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 2 tbsp salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder to create a dry rub. Rub evenly over the entire surface of the 4 lbs pork shoulder. Refrigerate for at least 2 hours or overnight for best flavor.
  2. Step 2: Soak 2 cups hickory wood chips and 2 cups oak wood chips in water for 30 minutes. Preheat smoker to 225°F using soaked wood chips for smoke.
  3. Step 3: Place the seasoned pork shoulder in the smoker and smoke at 225°F for approximately 6 hours, or until internal temperature reaches 195°F, spritzing with apple cider vinegar every hour to maintain moisture.
  4. Step 4: While pork smokes, prepare glaze by combining 1/2 cup maple syrup, 1/4 cup bourbon whiskey, and 2 tbsp unsalted butter in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally until glaze thickens and coats the back of a spoon.
  5. Step 5: Remove pork from smoker and let rest for 30 minutes. Shred pork with two forks, then toss with half of the maple bourbon glaze. Serve with remaining glaze on the side.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 390 minutes (30 min prep + 360 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-Smoked Hickory and Oak 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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Smoked Hickory and Oak 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 Slow-Smoked Hickory and Oak 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 Slow-Smoked Hickory and Oak Pulled Pork with Maple Bourbon Glaze?

BBQ & Smoked 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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