Slow-Smoked Pulled Pork with Blueberry Maple BBQ Sauce

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender, slow-smoked pulled pork served with a tangy blueberry and maple-infused BBQ sauce for a perfect balance of smoky and sweet flavors. This American-inspired barbecue recipe, ready in about 400 minutes, pairs pork shoulder, 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

• 4 lbs pork shoulder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup fresh or frozen blueberries
• 1/3 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1/2 cup ketchup
• 1 tsp smoked paprika
• 2 tbsp Jim Beam bourbon
• 1 tbsp olive oil

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: Rub 4 lbs pork shoulder evenly with 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder. Let it rest at room temperature for 30 minutes.
2. Step 2: Preheat your smoker to 225°F using hardwood like hickory or apple wood. Place the pork shoulder on the smoker grate fat side up and smoke for about 6 hours, maintaining 225°F, until the internal temperature reaches 195°F.
3. Step 3: While the pork smokes, heat 1 tbsp olive oil in a saucepan over medium heat. Add 1 cup blueberries and cook for 5 minutes until they start to burst.
4. Step 4: Add 1/3 cup pure maple syrup, 2 tbsp apple cider vinegar, 1/2 cup ketchup, 1 tsp smoked paprika, and 2 tbsp Jim Beam bourbon to the blueberries. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
5. Step 5: Remove the pork from the smoker and let rest for 20 minutes. Shred the meat using two forks and mix in half of the blueberry maple BBQ sauce.
6. Step 6: Serve the pulled pork on buns or plates, drizzled with the remaining sauce for extra flavor.