Slow-Smoked Pulled Pork with Maple-Bacon BBQ Sauce
Tender pulled pork smoked low and slow, served with a rich BBQ sauce featuring smoky bacon and sweet maple syrup. This american-inspired bbq & smoked ready in about 500 minutes blends pork shoulder, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 tbsp paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 cup apple cider vinegar
- 4 slices bacon
- 1/3 cup maple syrup
- 1/2 cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp black pepper (for sauce)
Instructions
- Step 1: Mix 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder in a small bowl. Rub this dry spice mix evenly over the entire 4 lbs pork shoulder.
- Step 2: Preheat your smoker to 225°F using a hardwood like hickory or apple wood. Place the pork shoulder fat side up on the smoker rack and smoke for about 8 hours, or until the internal temperature reaches 195°F and the meat pulls apart easily.
- Step 3: Meanwhile, cook 4 slices of bacon in a skillet over medium heat until crisp, then crumble and set aside. In a saucepan, combine 1/4 cup apple cider vinegar, 1/3 cup maple syrup, 1/2 cup ketchup, 2 tbsp yellow mustard, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp black pepper, and the crumbled bacon. Simmer over low heat for 15 minutes until sauce thickens and flavors meld.
- Step 4: Remove the pork from the smoker and let rest for 20 minutes, then shred the meat with two forks. Toss the shredded pork with half of the maple-bacon BBQ sauce, reserving the rest for serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Smoked Pulled Pork with Maple-Bacon BBQ Sauce take to make?
Total time is about 500 minutes (20 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Smoked Pulled Pork with Maple-Bacon BBQ Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Smoked Pulled Pork with Maple-Bacon BBQ Sauce?
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 Maple-Bacon BBQ Sauce 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 Maple-Bacon BBQ Sauce?
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.
