Slow-Smoked Pulled Pork Shoulder with Maple Chipotle Glaze

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender, fall-apart smoked pork shoulder accented with a sweet and smoky maple chipotle glaze, perfect for sandwiches or hearty plates. This American-inspired barbecue recipe, ready in about 440 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.

Ingredients

• 5 lbs pork shoulder (bone-in)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chipotle powder
• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 cups wood chips (hickory or applewood)

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, and 1 tsp chipotle powder in a bowl. Rub this dry spice mix evenly over the entire 5 lbs pork shoulder, coating all sides thoroughly.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked hickory or applewood wood chips for smoke flavor. Place the pork shoulder directly on the grill grate fat side up and smoke for about 6-7 hours, maintaining steady temperature and smoke.
3. Step 3: While the pork smokes, whisk together 1/4 cup maple syrup, 2 tbsp apple cider vinegar, and 2 tbsp olive oil to create the glaze.
4. Step 4: During the last hour of smoking, brush the maple chipotle glaze onto the pork every 15 minutes to build a sticky, flavorful crust. Continue smoking until 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 30 minutes tented loosely with foil. Shred the pork with two forks and toss with any accumulated juices before serving.