Slow-Smoked Maple-Glazed Pork Shoulder

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork shoulder smoked low and slow, finished with a sweet and smoky maple glaze featuring hints of Jim Beam and bacon. This American-inspired barbecue recipe, ready in about 440 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 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.

Prep: 20 min Cook: 420 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 4 lbs pork shoulder evenly with 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder, massaging the spices into all sides.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups soaked apple wood chips to generate smoke. Place the pork shoulder on the smoker grate and smoke for about 6 hours, maintaining 225°F and replenishing wood chips as needed for continuous smoke.
  3. Step 3: While the pork smokes, combine 1/2 cup maple syrup, 2 tbsp Jim Beam bourbon, and 1/4 cup chopped bacon in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally until the glaze thickens slightly.
  4. Step 4: After 6 hours, brush the pork shoulder generously with the maple glaze and continue smoking for another hour until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
  5. Step 5: Remove the pork from the smoker and let it rest for 20 minutes before shredding. Serve with extra glaze on the side for dipping.

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