Slow-Smoked Pulled Pork with Tangy Maple Bacon Sauce

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

Tender pulled pork smoked low and slow, served with a rich maple bacon BBQ sauce featuring a hint of smoky sweetness. This American-inspired grilling recipe, ready in about 495 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
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup apple cider vinegar
• 1/4 cup maple syrup
• 4 slices bacon, chopped
• 2 tbsp yellow mustard
• 1/2 cup ketchup
• 1 tbsp Worcestershire sauce

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder in a bowl and rub evenly over the entire surface of 4 lbs pork shoulder. Let rest uncovered in the fridge for 1 hour.
2. Step 2: Preheat your smoker to 225°F using hardwood like hickory or oak. Place the pork shoulder on the smoker rack and smoke for 6-7 hours, maintaining temperature, until internal temperature reaches 195°F and the meat pulls apart easily.
3. Step 3: While the pork smokes, cook 4 slices chopped bacon in a skillet over medium heat until crisp, about 5-7 minutes. Remove bacon and drain on paper towels, reserving 2 tbsp of bacon fat.
4. Step 4: In a saucepan, add reserved 2 tbsp bacon fat, 1/2 cup ketchup, 1/2 cup apple cider vinegar, 1/4 cup maple syrup, 2 tbsp yellow mustard, and 1 tbsp Worcestershire sauce. Simmer over medium-low heat for 10 minutes, stirring occasionally until sauce thickens and flavors meld.
5. Step 5: When pork is done, let rest for 15 minutes, then shred with forks. Toss shredded pork with half of the maple bacon sauce. Serve with extra sauce on the side and crispy bacon sprinkled on top.