Slow-Smoked Pulled Pork with Spiced Apple BBQ Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender pulled pork smoked low and slow, paired with a tangy apple-infused barbecue sauce that balances sweet and spice. This american-inspired bbq & smoked ready in about 620 minutes blends pounds pork shoulder (bone-in), 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

• 5 pounds pork shoulder (bone-in)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1/2 cup apple juice
• 3/4 cup ketchup
• 2 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1/2 tsp ground cinnamon
• 2 tbsp olive oil
• 2 cups soaked wood chips (hickory or apple)

Instructions

1. Step 1: In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder. Pat the 5 pounds pork shoulder dry and rub this spice mix all over the meat evenly.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked hickory or apple wood chips for smoke flavor. Place the pork shoulder fat side up on the smoker rack and smoke for approximately 8-10 hours until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
3. Step 3: While the pork smokes, combine 1/2 cup apple cider vinegar, 1/2 cup apple juice, 3/4 cup ketchup, 2 tbsp Dijon mustard, 1 tbsp hot sauce, and 1/2 tsp ground cinnamon in a saucepan. Heat 2 tbsp olive oil over medium heat, add the mixture, and simmer for 15 minutes until it thickens slightly and the flavors meld.
4. Step 4: Remove the pork from the smoker and let it rest for 30 minutes before shredding with two forks. Toss the pulled pork with half of the spiced apple BBQ sauce and serve the remaining sauce on the side for dipping.