Slow-Smoked Pulled Pork with Maple-Bacon BBQ Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender pulled pork smoked low and slow, served with a rich BBQ sauce featuring smoky bacon and sweet maple syrup. This American-inspired grilling recipe, ready in about 500 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
• 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)

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: 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.
2. 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.
3. 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.
4. 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.