Slow-Smoked Pulled Pork Shoulder with Spiced Dry Rub

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pulled pork shoulder smoked low and slow with a fragrant, spiced dry rub for deep flavor and juicy texture. This american-inspired bbq & smoked ready in about 400 minutes pairs pork shoulder (bone-in), brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 1 tsp smoked paprika to create the dry rub.
  2. Step 2: Pat dry 5 lbs pork shoulder with paper towels, then generously coat all sides with the dry rub mixture, pressing it into the meat. Let rest at room temperature for 30 minutes.
  3. Step 3: Prepare your smoker by preheating to 225°F and adding 2 cups of soaked hickory or apple wood chips for smoke.
  4. Step 4: Place the pork shoulder fat side up on the smoker grate. Smoke for about 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
  5. Step 5: Every 2 hours, spritz the pork with a mix of 1/2 cup apple cider vinegar and 1/2 cup water to keep it moist.
  6. Step 6: Remove the pork from the smoker and let it rest covered with foil for 30 minutes before shredding with two forks into pulled pork.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Smoked Pulled Pork Shoulder with Spiced Dry Rub 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 Spiced Dry Rub?

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 Spiced Dry Rub?

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 Spiced Dry Rub 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 Spiced Dry Rub?

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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