Smoked Texas-Style Pulled Pork with Tangy Vinegar Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Slow-smoked pulled pork infused with a smoky rub, served with a tangy vinegar-based barbecue sauce that brightens each bite. This american-inspired bbq & smoked ready in about 380 minutes blends pork shoulder (bone-in), paprika, brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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 (bone-in)
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup water
• 1/2 tsp red pepper flakes
• 1 tbsp honey
• 1 tsp smoked paprika
• 8 hamburger buns

Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp kosher salt, 1 tsp black pepper, 1/2 tsp cayenne pepper, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice mixture evenly over the entire 4 lbs pork shoulder, pressing it into the meat.
2. Step 2: Preheat your smoker to 225°F and place the pork shoulder fat side up on the grate. Smoke for approximately 6 hours until the internal temperature reaches 195°F and the meat pulls apart easily.
3. Step 3: While the pork smokes, prepare the vinegar sauce by whisking together 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup water, 1/2 tsp red pepper flakes, 1 tbsp honey, and 1 tsp smoked paprika in a saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 10 minutes until slightly thickened.
4. Step 4: When the pork is done, remove it from the smoker and let it rest for 20 minutes. Using two forks, shred the pork into bite-sized pieces.
5. Step 5: Toss the pulled pork with half of the vinegar sauce to coat, reserving the rest for serving. Serve the pulled pork on 8 hamburger buns with extra sauce on the side.