Slow-Smoked Pulled Pork Shoulder with Tangy Cider Vinegar Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender, smoky pulled pork shoulder slow-cooked over hickory wood chunks and served with a tangy cider vinegar barbecue sauce. This American-inspired grilling recipe, ready in about 495 minutes, pairs pork shoulder (Boston butt), salt, hardwood charcoal 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 (Boston butt)
• 2 teaspoons salt
• 10 pounds hardwood charcoal
• 4 hickory wood chunks
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

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: Preheat your smoker to 225°F using 10 pounds of hardwood charcoal and add 4 hickory wood chunks for smoke flavor. Lightly season the 5 pounds pork shoulder with 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder, rubbing the spices evenly over all sides.
2. Step 2: Place the pork shoulder fat side up on the smoker grate and smoke for about 8 hours, maintaining a consistent temperature of 225°F. Add more charcoal and wood chunks as needed to sustain the smoke and heat.
3. Step 3: While the pork smokes, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, and 1/2 teaspoon red pepper flakes in a saucepan. Simmer over medium heat for 10 minutes until the sauce thickens slightly, then remove from heat.
4. Step 4: Remove the pork shoulder from the smoker when it reaches an internal temperature of 195°F and is tender enough to shred with forks, roughly 8 hours. Let it rest for 20 minutes before pulling.
5. Step 5: Using two forks, shred the pork into bite-sized pieces and toss with the prepared cider vinegar barbecue sauce until well coated. Serve hot on buns or plates.