Slow-Smoked Pulled Pork with Tangy Vinegar Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, smoky pulled pork shoulder cooked low and slow, served with a bright and tangy vinegar-based barbecue sauce. This American-inspired barbecue recipe, ready in about 520 minutes, pairs pork shoulder (Boston butt), 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.

Prep: 40 min Cook: 480 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 pounds pork shoulder and rub evenly with 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons paprika, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Let rest at room temperature for 30 minutes.
  2. Step 2: Preheat smoker to 225°F using hardwood like hickory or oak. Place pork shoulder on the grate fat side up and smoke for about 8 hours, maintaining steady temperature and adding wood chips as needed.
  3. Step 3: While pork smokes, combine 1 cup apple cider vinegar, 1/2 cup apple juice, 1 teaspoon red pepper flakes, 2 tablespoons brown sugar, and 2 tablespoons yellow mustard in a saucepan. Simmer over medium heat for 10 minutes until flavors meld and sauce slightly thickens.
  4. Step 4: Remove pork when internal temperature reaches 195°F and wrap in foil. Let rest for 30 minutes before shredding with forks.
  5. Step 5: Toss pulled pork with half of the vinegar sauce and serve extra sauce on the side for dipping.

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