Slow-Smoked Pulled Pork with Maple-Bacon Glaze

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender pulled pork smoked low and slow, finished with a rich maple syrup and bacon glaze for a perfect balance of smoky and sweet. This American-inspired barbecue recipe, ready in about 375 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 480 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
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 6 slices bacon
• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 2 cups apple wood chips

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder in a bowl. Rub this spice mix evenly over a 4 lb pork shoulder, coating all sides thoroughly.
2. Step 2: Preheat your smoker to 225°F and add 2 cups soaked apple wood chips for smoke. Place the pork shoulder in the smoker fat side up and smoke for approximately 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
3. Step 3: While the pork smokes, cook 6 slices of bacon in a skillet over medium heat until crisp, about 6-8 minutes. Remove bacon and drain on paper towels, then crumble.
4. Step 4: In a small saucepan, combine 1/4 cup maple syrup and 2 tbsp apple cider vinegar. Heat over medium heat until the mixture thickens slightly, about 5 minutes. Stir in crumbled bacon and remove from heat.
5. Step 5: Once the pork reaches 195°F, remove from the smoker and let rest for 20 minutes. Shred the pork using two forks, then toss with half of the maple-bacon glaze. Serve with remaining glaze on the side.