Smoked Paprika and Maple-Glazed Pork Shoulder on Pellet Grill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-smoked with smoky paprika and maple glaze, cooked to juicy perfection on a pellet grill for rich, deep flavor. This bbq & smoked-inspired pork ready in about 315 minutes pairs pork shoulder, smoked paprika, 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.

★ 4.2 (15 ratings) Prep: 15 min Cook: 300 min Serves 8 BBQ & Smoked cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your pellet grill to 225°F using wood pellets of your choice for a mild smoke flavor. In a small bowl, mix 2 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp sea salt, 1 tsp black pepper, and 1 tsp garlic powder. Pat dry 4 lbs pork shoulder and rub the spice mix evenly all over the meat.
  2. Step 2: Place the pork shoulder directly on the grill grates and smoke at 225°F for approximately 5 hours, or until the internal temperature reaches 195°F for tender, pull-apart meat. Every hour after the first 3 hours, brush the pork with a glaze made from 1/4 cup maple syrup and 2 tbsp apple cider vinegar to build a sticky, flavorful crust.
  3. Step 3: Once done, remove the pork shoulder and tent loosely with foil. Let it rest for 20 minutes before shredding or slicing to serve, allowing the juices to redistribute for maximum moisture.

Frequently asked questions

How long does Smoked Paprika and Maple-Glazed Pork Shoulder on Pellet Grill take to make?

Total time is about 315 minutes (15 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Paprika and Maple-Glazed Pork Shoulder on Pellet Grill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Smoked Paprika and Maple-Glazed Pork Shoulder on Pellet Grill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Paprika and Maple-Glazed Pork Shoulder on Pellet Grill for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Paprika and Maple-Glazed Pork Shoulder on Pellet Grill?

BBQ & Smoked pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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