Slow-Smoked Pulled Pork Shoulder with Maple-Bacon Glaze

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender pulled pork shoulder smoked low and slow, finished with a rich maple-bacon glaze that balances sweet and smoky flavors. This American-inspired barbecue recipe, ready in about 500 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 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.

Ingredients

• 5 lbs pork shoulder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups apple wood chips
• 4 slices bacon strips
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp unsalted butter

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice blend thoroughly over the entire surface of the 5 lbs pork shoulder.
2. Step 2: Preheat your smoker to 225°F using 2 cups apple wood chips for smoke flavor. Place the pork shoulder fat side up on the smoker grate and smoke for about 6 hours, maintaining 225°F and replenishing wood chips as needed.
3. Step 3: While the pork smokes, cook 4 slices of bacon in a skillet over medium heat until crisp, about 6-8 minutes. Remove bacon and chop finely. Add 1/4 cup pure maple syrup, 2 tbsp apple cider vinegar, and 2 tbsp unsalted butter to the skillet with bacon fat. Simmer over low heat for 3 minutes until the glaze thickens slightly.
4. Step 4: After 6 hours, wrap the pork shoulder tightly in foil and continue smoking for an additional 2 hours until internal temperature reaches 195°F and meat is tender.
5. Step 5: Remove pork from smoker and let rest for 30 minutes. Unwrap and shred the pork with two forks, mixing in the chopped bacon and maple glaze evenly before serving.