Slow-Smoked Pulled Pork Shoulder with Applewood

By · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder smoked low and slow over applewood chips, finished with a tangy homemade barbecue sauce. This american-inspired bbq & smoked ready in about 400 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.

Prep: 40 min Cook: 360 min Serves 8 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub this spice mix evenly all over the 5 lbs pork shoulder, massaging it into every crevice. Let rest at room temperature for 30 minutes.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked applewood chips to the smoker box or directly on the coals. Place the pork shoulder fat side up on the grate.
  3. Step 3: Smoke the pork shoulder for about 6 hours, maintaining a steady 225°F, until the internal temperature reaches 195°F. Add more applewood chips every hour to maintain smoke.
  4. Step 4: While the pork smokes, combine 1/2 cup apple cider vinegar, 1 cup ketchup, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp yellow mustard, 2 tbsp honey, and 1/4 cup water in a saucepan. Simmer over medium heat for 15 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Remove the pork from the smoker and let rest for 20 minutes. Using two forks, shred the pork into bite-sized pieces and toss with half of the prepared barbecue sauce.
  6. Step 6: Serve the pulled pork piled high with extra barbecue sauce on the side for dipping.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Smoked Pulled Pork Shoulder with Applewood take to make?

Total time is about 400 minutes (40 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 Pulled Pork Shoulder with Applewood?

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-Smoked Pulled Pork Shoulder with Applewood?

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 Pulled Pork Shoulder with Applewood 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 Pulled Pork Shoulder with Applewood?

American bbq & smoked 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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