Slow-Smoked Pulled Pork Shoulder with Tangy Barbecue Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender pulled pork shoulder smoked low and slow over wood chips, paired with a tangy and slightly sweet homemade barbecue sauce perfect for sandwiches or plates. This American-inspired grilling recipe, ready in about 405 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 pounds pork shoulder (bone-in)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup honey
• 1 tablespoon Worcestershire sauce
• 2 tablespoons yellow mustard
• 2 cups smoked hickory wood chips

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 5 pounds pork shoulder and rub evenly with 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons smoked paprika, 2 tablespoons brown sugar, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Let rest at room temperature for 30 minutes.
2. Step 2: Preheat smoker to 225°F and add 2 cups smoked hickory wood chips for a steady smoke. Place pork shoulder fat side up on the smoker grate and smoke for approximately 6 hours, maintaining 225°F until internal temperature reaches 195°F.
3. Step 3: While pork smokes, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup honey, 1 tablespoon Worcestershire sauce, and 2 tablespoons yellow mustard in a saucepan. Simmer over medium heat for 15 minutes until sauce thickens and coats the back of a spoon.
4. Step 4: Remove pork shoulder from smoker and wrap tightly in foil. Let rest for 45 minutes to reabsorb juices.
5. Step 5: Unwrap and shred pork using two forks. Mix in half of the prepared barbecue sauce. Serve pulled pork with remaining sauce on the side.