Slow-Smoked Pulled Pork with Tangy Southern BBQ Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender, slow-smoked pulled pork shoulder served with a tangy, slightly sweet Southern-style BBQ sauce perfect for sandwiches or plates. This American-inspired barbecue recipe, ready in about 620 minutes, pairs pork shoulder (bone-in), kosher salt, ground 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

• 5 lbs pork shoulder (bone-in)
• 2 tbsp kosher salt
• 1 tbsp ground black pepper
• 1 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp honey
• 2 cups smoking 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 ground black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a bowl. Rub this spice mix evenly over the entire 5 lbs pork shoulder (bone-in), pressing it into the meat.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked hickory or applewood chips for smoke. Place the pork shoulder on the smoker grate fat side up and smoke for 8-10 hours, maintaining 225°F and replenishing wood chips as needed, until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
3. Step 3: While the pork smokes, mix 1 cup apple cider vinegar, 1 cup ketchup, 2 tbsp yellow mustard, 1 tbsp Worcestershire sauce, and 2 tbsp honey in a saucepan. Simmer over medium heat for 15 minutes until the sauce thickens slightly and flavors meld.
4. Step 4: Remove the pork from the smoker and let it rest for 30 minutes. Using two forks, shred the meat into bite-sized pieces and mix in some of the BBQ sauce to taste. Serve additional sauce on the side.