Go Back
–+ servings
A large, charred, and caramelized piece of smoked meat rests on a wire rack in front of a grill. The meat has deep grill marks and a dark, crispy bark with glistening, juicy edges.

Maple Pulled Pork

Print Pin
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4

Ingredients

  • 1 pork shoulder 8 to 9 pounds, Boston butt
  • Buck’s Seasoning
  • Organic maple syrup
  • Brown sugar

Instructions

  • Using a fork, poke holes all over the pork shoulder so the flavors can penetrate.
  • Generously coat the entire pork shoulder with Buck’s Seasoning.
  • Pack a thick layer of brown sugar onto the pork, making sure every side is covered.
  • Drizzle organic maple syrup over the entire pork shoulder until well coated.
  • Place the pork in a large pan or container, cover, and refrigerate for 3 days. Turn the pork 2 to 3 times each day so it marinates evenly.
  • Preheat your smoker to 275°F.
  • Remove the pork from the marinade and discard the remaining marinade. Pat the pork dry with paper towels if needed.
  • Place the pork directly on the smoker and smoke for about 3 hours.
  • Wrap the pork tightly in butcher paper.
  • Continue cooking for another 2 to 3 hours, or until the pork reaches an internal temperature of at least 200°F and a probe or toothpick slides into the meat with very little resistance.
  • Remove the pork from the smoker and let it rest for 30 to 60 minutes.
  • Pull the pork apart using meat claws or forks. Mix the pork with the flavorful juices and serve.