Slow-Smoked Pulled Pork Shoulder with Spiced Dry Rub

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender pulled pork shoulder smoked low and slow with a fragrant, spiced dry rub for deep flavor and juicy texture. This American-inspired grilling recipe, 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.

Ingredients

• 5 lbs pork shoulder (bone-in)
• 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
• 1 tsp smoked paprika
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 cups wood chips (hickory or apple)

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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.