Smoked Hickory Pulled Pork with Spiced BBQ Sauce

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender pulled pork smoked with hickory wood and slathered in a tangy spiced BBQ sauce for a rich, smoky flavor. This American-inspired barbecue recipe, ready in about 435 minutes, pairs pork shoulder, hickory wood chips, brown sugar 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 cups hickory wood chips
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp salt
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp yellow mustard
• 2 tbsp honey

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 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp black pepper, 1 tbsp salt, and 1 tsp cayenne pepper in a bowl to create a dry rub. Rub this mixture evenly over the entire surface of 4 lbs pork shoulder. Cover and refrigerate for at least 4 hours or overnight.
2. Step 2: Preheat your smoker to 225°F and add 2 cups hickory wood chips to the smoke box. Place the pork shoulder on the smoker grate and smoke for approximately 6-7 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
3. Step 3: While the pork smokes, make the BBQ sauce by combining 1/2 cup apple cider vinegar, 1 cup ketchup, 2 tbsp Worcestershire sauce, 2 tbsp yellow mustard, and 2 tbsp honey in a saucepan. Simmer over medium heat for 10 minutes until the sauce thickens slightly and flavors meld.
4. Step 4: Remove the pork from the smoker and let it rest for 20 minutes. Using two forks, shred the pork into bite-sized pieces and toss with half of the prepared spiced BBQ sauce. Serve with the remaining sauce on the side.