Smoked Maple-Glazed Pulled Pork Shoulder

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Tender pulled pork shoulder smoked low and slow, finished with a rich maple glaze for a sweet and smoky balance. This American-inspired barbecue recipe, ready in about 375 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 pounds pork shoulder
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 2 cups apple wood chips

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 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika in a small bowl. Rub this spice mixture evenly all over the 4-pound pork shoulder, massaging it into the meat.
2. Step 2: Soak 2 cups apple wood chips in water for 30 minutes, then drain. Prepare your smoker to maintain a steady 225°F temperature and add the soaked wood chips to the smoker box.
3. Step 3: Place the pork shoulder directly on the smoker grate and smoke for 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
4. Step 4: Meanwhile, mix 1/4 cup maple syrup with 2 tablespoons apple cider vinegar in a small saucepan. Heat over low heat for 3 minutes until warm and combined.
5. Step 5: Remove the pork shoulder from the smoker and brush the maple glaze all over the meat. Let it rest for 20 minutes, then shred using two forks, tossing the pulled pork with the remaining glaze for a sweet, smoky finish.