Slow-Smoked Pork Shoulder with Jalapeño Honey Glaze

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

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 slow-smoked pork shoulder finished with a sweet and spicy jalapeño honey glaze, perfect for slicing or shredding for sandwiches or plates. This American-inspired barbecue recipe, ready in about 495 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: 15 min Cook: 480 min Serves 8 American cuisine 550 cal/serving

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Ingredients

4 lbs pork shoulder (bone-in)
2 tbsp kosher salt
1 tbsp black pepper
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1/4 cup honey
1, seeded and finely chopped jalapeño
2 tbsp apple cider vinegar

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Instructions

Step 1: In a small bowl, mix 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder. Rub this dry mix evenly over a 4 lb bone-in pork shoulder. Cover and refrigerate for at least 4 hours or overnight.
Step 2: Preheat smoker to 225°F. Place the pork shoulder on the smoker rack fat side up and smoke for approximately 8 hours, until the internal temperature reaches 195°F and the meat is tender.
Step 3: While the pork smokes, combine 1/4 cup honey, 1 finely chopped seeded jalapeño, and 2 tbsp apple cider vinegar in a small saucepan. Warm over low heat for 5 minutes until infused and combined.
Step 4: In the last 30 minutes of smoking, brush the jalapeño honey glaze over the pork shoulder every 10 minutes to build a sticky, flavorful crust.
Step 5: Remove the pork from the smoker and let it rest for 20 minutes before slicing or shredding. Serve with extra glaze on the side.