Slow-Smoked Pulled Pork with Hickory BBQ Glaze

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, slow-smoked pulled pork coated in a rich hickory barbecue glaze, perfect for sandwiches or as a hearty main dish. This American-inspired barbecue recipe, ready in about 495 minutes, pairs pork shoulder (Boston butt), hickory wood chips, kosher salt 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.

Prep: 15 min Cook: 480 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs pork shoulder (Boston butt)
2 cups hickory wood chips
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp brown sugar
1/4 cup apple cider vinegar
1 cup ketchup
2 tbsp molasses
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1/2 cup water

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Instructions

Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tbsp brown sugar in a bowl to create a dry rub. Rub this evenly over the entire 4 lbs pork shoulder.
Step 2: Soak 2 cups hickory wood chips in water for 30 minutes. Preheat your smoker to 225°F and add the soaked wood chips to the smoker box.
Step 3: Place the pork shoulder on the smoker rack fat side up. Smoke at 225°F for about 6-8 hours, or until the internal temperature reaches 195°F for pull-apart tenderness.
Step 4: While smoking, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp molasses, 1 tbsp yellow mustard, 1 tbsp Worcestershire sauce, and 1/2 cup water in a saucepan. Simmer over medium heat for 10-15 minutes until thickened and glossy.
Step 5: When pork is done, remove it from the smoker and let it rest for 30 minutes. Pull the meat apart using two forks and toss with half the prepared hickory BBQ glaze immediately to coat. Serve with extra glaze on the side.