Smoked Maple Pulled Pork Recipe
Use this sweet and savory smoked maple pulled pork for a variety of recipes! It's always an unexpected twist from traditional barbecue. Cooked low and slow.
- 1 5 lbs bone-in pork butt
For the Seasoning Blend
- 2 tbsp salt
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne powder
- ½ tsp black pepper
- ½ tsp cinnamon
- ¼ tsp nutmeg
For the Maple Glaze
- ½ cup real maple syrup
- ¼ cup bourbon Any whiskey works
- 1 tbsp cayenne powder Season to taste if you prefer more or less spice
- pinch salt
Pat the pork butt dry and place on a clean work surface.
Whisk the salt, brown sugar, garlic powder, onion powder, paprika, cayenne, black pepper, cinnamon and nutmeg together in a bowl.
Liberally season the entire pork shoulder.
Wrap and store in fridge until ready to smoke, at least 8 hours later.
Preheat your smoker to 225.
Smoke the pork until a wireless thermometer reads 195-201. This can take around 7 to 12 hours depending on your smoker.
Apply smoke for the first 3 hours for the best flavor.
Meanwhile, make the Maple Glaze.
Whisk the maple syrup, bourbon, cayenne powder and a pinch of salt in a small pan over medium heat.
Whisk until the cayenne has dissolved.
Lower heat and allow the glaze to thicken about 20 minutes longer. Keep warm.
During the last hour of cook time, baste the pork in the maple glaze every 20 minutes.
Pull the pork from the smoker and allow to cool before shredding.
Drizzle any of the remaining maple glaze over top.
Store in an airtight container or serve hot.
Calories: 427kcal | Carbohydrates: 13g | Protein: 51g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 1574mg | Potassium: 978mg | Sugar: 10g | Vitamin A: 370IU | Vitamin C: 0.4mg | Calcium: 58mg | Iron: 3.4mg