BBQ Pulled Pork with Hickory Smoke

Best BBQ Pulled Pork with Hickory Smoke – Tender, Juicy, and Perfect for Backyard Feasts

There’s something magical about the smell of BBQ wafting through the backyard, and nothing captures that better than a tender, juicy BBQ Pulled Pork with Hickory Smoke. Whether you’re planning a cookout, a weeknight dinner, or just craving something hearty and flavorful, this recipe delivers the smoky, melt-in-your-mouth satisfaction that barbecue lovers search for. If you’re wondering how to make pulled pork that’s both simple and bursting with flavor—this is your answer.

Inspiration

This recipe was inspired by my first visit to a Southern BBQ festival where I watched pitmasters turn humble pork shoulders into works of edible art. The rich aroma of hickory smoke, the caramelized bark on the meat, and the way it effortlessly shredded stuck with me. I wanted to create a version you could make at home—whether you have a smoker or not—without sacrificing that classic BBQ flavor. This recipe blends tradition with kitchen-friendly techniques, making it approachable for anyone.

Why You’ll Love It

• Rich, smoky flavor with hickory wood chips that takes your pork to the next level.
• Tender and juicy every time, thanks to a foolproof low-and-slow cooking method.
• Versatile: great for sandwiches, tacos, nachos, or even over mashed potatoes.
• Works with both smoker and oven—ideal for BBQ lovers and city dwellers alike.

Quick Grocery List

For the Pork Shoulder:

• Pork shoulder
• Yellow mustard
• Olive oil

For the Dry Rub:

• Brown sugar
• Smoked paprika
• Garlic powder
• Onion powder
• Ground black pepper
• Kosher salt
• Chili powder
• Cayenne pepper (optional)

For the Hickory Smoke (optional):

• Hickory wood chips

For the BBQ Sauce:

• Ketchup
• Apple cider vinegar
• Brown sugar
• Worcestershire sauce
• Smoked paprika
• Black pepper
• Cayenne (optional)
• Salt

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Prep: 25 minutes
Cook: 8 hours
Total Time: 8 hours 25 minutes

Equipment Checklist:

• Smoker or oven
• Roasting pan or Dutch oven
• Aluminum foil
• Mixing bowls
• Measuring cups and spoons
• Forks or meat shredders
• Saucepan

Dietary Adjustments:

• Gluten-free: Ensure your Worcestershire sauce and condiments are GF.
• Low-sugar: Reduce brown sugar or swap with a low-glycemic sweetener.
• Low-sodium: Use low-sodium ketchup and adjust salt levels accordingly.

Serving Size:
Serves 8 generously

General Notes

• Pork shoulder is ideal for pulled pork due to its marbling and connective tissue that breaks down beautifully.
• The yellow mustard doesn’t add flavor—it’s a binding agent for the rub.
• Wrapping the pork in foil during the last stretch keeps it moist and helps form a crust.

Smoky BBQ Pulled Pork Recipe with Hickory – Easy Slow Cooker or Oven Method

DifficultyMedium

Servings8

Prep time20 minutes

Cook time6 hours

Total time6 hours20 minutes

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Ingredients:

For the Pork Rub:

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground mustard
• ½ tsp ground black pepper
• ½ tsp cayenne pepper, (optional, for heat)

For the Pork:

• 4–5 lb pork shoulder, (also called pork butt), boneless or bone-in
• 2 tbsp yellow mustard, (binder for rub)
• Hickory wood chips or chunks, (if smoking)
• 1 cup apple cider vinegar, (to spritz while cooking)
• 1 cup apple juice, (optional, for added sweetness in spritz)

For the BBQ Sauce:

• 1 ½ cups ketchup
• ½ cup apple cider vinegar
• ¼ cup brown sugar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste

Instructions:

• 1

  Prepare the Pork

  1. Trim excess fat from the pork shoulder, but leave a little for flavor.
  2. Rub the pork with a thin layer of yellow mustard to help the seasoning stick.
  3. Mix all dry rub ingredients and coat the pork generously. Let it rest at room temperature while you prep your smoker or oven.
• 2

  Smoke the Pork (Preferred Method)

  1. Preheat your smoker to 225°F using hickory wood.
  2. Place the pork directly on the smoker rack or in a foil tray.
  3. Smoke uncovered for 3 hours, spritzing every hour with a mix of apple cider vinegar and apple juice.
  4. Wrap the pork in butcher paper or foil and return to the smoker for another 3 hours, or until the internal temp hits 195–205°F.
  5. Let it rest for at least 30 minutes before shredding.
• 3

  Oven Method (Alternative)

  1. Preheat oven to 300°F.
  2. Place seasoned pork in a Dutch oven or baking dish, cover tightly with foil or a lid.
  3. Roast for 5–6 hours, or until tender and easy to shred.
  4. Let rest before shredding.
• 4

  Make the BBQ Sauce

  1. Combine all sauce ingredients in a saucepan over medium heat.
  2. Simmer for 10–15 minutes, stirring occasionally, until thickened.
  3. Taste and adjust seasoning as needed.
• 5

  Assemble

  1. Shred pork using two forks or meat claws.
  2. Toss with as much BBQ sauce as desired.
  3. Serve on buns, over mashed potatoes, or in tacos.

Equipment

• Smoker or Oven
• Meat thermometer
• Mixing bowls
• Saucepan
• Spray bottle (for spritzing)
• Tongs or meat claws
• Aluminum foil or butcher paper

Nutrition

Calories	435
Carbohydrates	18g
Cholesterol	105mg
Fat	25g
Fiber	1g
Protein	32g
Saturated Fat	8g
Sodium	680mg
Sugar	13g
Trans Fat	0g
Unsaturated Fat	13g

Substitutions

• Swap cayenne for chipotle powder for a smokier heat.
• Use tomato paste and honey instead of ketchup for a more natural sauce.
• No hickory? Try applewood or mesquite for a slightly different smoke profile.

Variations

• Add crushed pineapple to the sauce for a sweet-savory combo.
• Spice it up with jalapeño powder or a few dashes of hot sauce.
• Serve it on toasted Hawaiian rolls for a sweet and savory contrast.

Let’s Get Cooking

Pro Tips for Each Step:

Step 1 – Prepping the Pork:

• Trim excess fat but leave some for flavor.
• Don’t skip the mustard.

Step 2 – Rub Application:

• Apply evenly and massage into all crevices for deeper flavor.

Step 3 – Smoking/Oven Cooking:

• Use an internal thermometer
• Aim for 195–205°F for easy shredding.

Step 4 – Making the Sauce:

• Simmer slowly to develop deep, rich flavors.

Step 5 – Shredding the Pork:

• Let it rest first.
• Use forks or meat claws.

Nutrition Breakdown (Per Serving)

• Calories: 410 – A hearty main, perfect for fueling outdoor gatherings.
• Carbohydrates: 18g – Mostly from the BBQ sauce; reduce sugar for lower carb.
• Cholesterol: 95mg – On par for pork; balance with fresh veggie sides.
• Fat: 24g – Primarily from pork shoulder, contributes to juiciness.
• Fiber: 1g – Minimal; serve with fiber-rich slaw or side salad.
• Protein: 29g – Excellent protein source for satiety.
• Saturated Fat: 8g – Consider trimming fat pre-cook to reduce.
• Sodium: 560mg – Can be lowered by reducing added salt.
• Sugar: 11g – Comes from sauce; replace with honey or maple if preferred.
• Trans Fat: 0g – No trans fats present.
• Unsaturated Fat: 14g – Provides healthy fats for energy and flavor.

Storing and Reheating

• Refrigerate: Store cooled pork in airtight containers up to 5 days.
• Reheat: Use a skillet on medium-low with a splash of broth or sauce to prevent drying.
• Freeze: Portion into freezer bags; freeze for up to 3 months.

Frequently Asked Questions (FAQ)

Q: Can I use pork loin instead?
A: It’s too lean for pulled pork. Use pork shoulder or butt for best results.

Q: Do I need a smoker?
A: No! The oven method works wonderfully, especially when using liquid smoke or a well-seasoned rub.

Q: Can I make it ahead of time?
A: Yes! It tastes even better the next day. Just store and reheat as noted.

Q: How can I keep it moist while cooking?
A: Wrap it with foil after 4–5 hours, or add a water pan to your oven/smoker.

Q: What can I serve with pulled pork?
A: Coleslaw, baked beans, mac and cheese, cornbread, or potato salad are all great options.

Q: Can I double the recipe for a crowd?
A: Yes. Just make sure to use a large enough roasting pan or smoker space and extend the cook time slightly.

Engage and Share

Tried this recipe? Let us know how it turned out in the comments! Rate it, share it, and tag your own version on social media. If you loved this, check out our dinner recipes:

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