Slow-Smoked Pulled Pork with Hickory BBQ Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, slow-smoked pulled pork coated in a rich hickory barbecue glaze, perfect for sandwiches or as a hearty main dish. This american-inspired bbq & smoked 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Smoked Pulled Pork with Hickory BBQ Glaze take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Smoked Pulled Pork with Hickory BBQ Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder (boston butt) from drying out.

Can I substitute ingredients in Slow-Smoked Pulled Pork with Hickory BBQ Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Smoked Pulled Pork with Hickory BBQ Glaze for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Smoked Pulled Pork with Hickory BBQ Glaze?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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