Smoked Pork with Spicy Honey
There is something special about slow-smoked pork — the aroma of smoke, the juicy texture, and the deep flavor that develops through hours of patient cooking. This smoked pork shoulder recipe is made for true BBQ lovers: tender meat that pulls apart easily, a rich spice bark, and a perfect balance of salt, pepper, and paprika.
MAIN DISH INGREDIENTS
NUTRITION
Per 100 g
Cooking Tips:
Look for a pork shoulder with good marbling and an even fat cap on top. That fat renders down during the long smoke and keeps the meat juicy.
Let the pork sit at room temperature for about 45–60 minutes before smoking. This helps the meat cook more evenly.
Pork shoulder is a large cut, so a generous layer of seasoning won't make it too salty. Some spices will be lost during the smoking process anyway.
Stable temperature is the key to a great result. Sudden temperature spikes can dry out the meat or ruin the bark.
Around 70–75°C internal temperature, the meat may stall and stop rising for several hours. This is normal — just let the process run its course.
If the bark looks dry or starts cracking, lightly spritz the meat with water or apple juice. This helps preserve texture and aroma.
Resting for 30 minutes allows the juices to redistribute evenly. If you pull it apart immediately, the meat will lose some of its moisture.
Warm meat absorbs honey better, and it coats the fibers evenly, creating the perfect balance of sweet, spicy, and smoky.
Step-by-step instructions:
Rinse the pork shoulder under cold water and pat it thoroughly dry with paper towels.
Place the meat fat-cap side up. Score the fat layer in a diamond pattern, cutting through the fat but not into the meat.
Mix black pepper, salt, and paprika to create the BBQ rub. Generously coat the entire pork shoulder with the mixture, allowing each side to 'sweat' slightly before turning.
Cover the meat and refrigerate overnight for best results.
Preheat the smoker to 275°F (135°C). For optimal flavor, use a mix of fruit woods (cherry or apple) along with pecan or oak.
Place the pork in the smoker fat-cap facing the heat source. Maintain a stable temperature and spritz the meat with water every hour if the bark starts to dry out.
Smoke the pork until internal temperature reaches 165°F (74°C) — about 6–8 hours. Then raise the smoker temperature to 325°F (165°C). Continue cooking until internal temperature reaches 202°F (95°C) — this may take another 2–4 hours.
Remove the meat from the smoker and let it rest for 30 minutes. Then pull the pork into shreds using forks, removing the bone and excess fat.
While the meat is still hot, drizzle generously with spicy honey and toss well to combine.
Serve on brioche buns or Hawaiian rolls with creamy coleslaw and pickled red onion. Pairs beautifully with mac and cheese, baked beans, grilled corn, or grilled vegetables. Add more spicy honey and your favorite sauce on top.
