Slow-Smoked Pulled Pork with Tangy Homemade BBQ Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender, smoky pulled pork shoulder slow-cooked over wood chips and served with a tangy, homemade BBQ sauce perfect for sandwiches or plates. This American-inspired barbecue recipe, ready in about 405 minutes, pairs pork shoulder (bone-in), 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 (bone-in)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp liquid smoke
• 1/2 cup water
• 2 cups soaked wood chips (hickory or applewood)

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: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl to make a dry rub. Rub evenly over 4 lbs pork shoulder, covering all sides; let rest at room temperature for 30 minutes.
2. Step 2: Preheat smoker to 225°F and add 2 cups soaked wood chips (hickory or applewood) to generate smoke. Place pork shoulder fat side up on the smoker grate and smoke for about 6 hours, maintaining 225°F until the internal temperature reaches 195°F and the meat is tender.
3. Step 3: While pork smokes, whisk together 1/2 cup apple cider vinegar, 1 cup ketchup, 2 tbsp yellow mustard, 1 tbsp Worcestershire sauce, 2 tbsp honey, 1 tsp smoked paprika, 1/2 tsp liquid smoke, and 1/2 cup water in a saucepan. Simmer over medium heat for 15 minutes until thickened and fragrant.
4. Step 4: Remove pork from smoker and let rest for 20 minutes. Using two forks, shred the pork shoulder into bite-sized pieces and toss with half of the prepared BBQ sauce. Serve with remaining sauce on the side.