Smoked Maple Pulled Pork

You'll want to start this beauty early -- the pork needs to sit for 8 hours prior to smoking, and cook for 7.5 hours+ in the smoker. Trust us, it's worth it. 


Smoker or Grill


1 5-lbs bone-in pork butt

For the Dry Rub Seasoning Blend:

2 tbsp salt

1 tbsp brown sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp cinnamon

1/4 tsp nutmeg

For the Maple Glaze:

1/2 cup Richards Pure Maple Syrup

1/4 bourbon (any whiskey works)

1 tbsp cayenne powder (to your taste)

pinch of salt


  • Dry the pork butt by patting with a paper towel and set aside. 
  • Whisk all your dry rub spices (salt, brown sugar, garlic powder, onion powder, paprika, cayenne, black pepper, cinnamon and nutmeg) together in a bowl until well blended.
  • Liberally season the entire pork shoulder. Rub it real good!
  • Wrap and store in refrigerator for 8 hours or overnight.
  • Preheat smoker to 225 degrees.
  • Smoke the pork until a wireless thermometer reads 195-201 degrees. Depending on your smoker, this can take around 7 to 12 hours. Resist the urge to raise the temperature, since this may dry out your pork butt.
  • Apply smoke for the first 3 hours for the best flavor.

When the pork has about 2 hours left, make the Maple Glaze 

  • Whisk all your glaze ingredients in a small pan over medium heat.
  • Stir until the cayenne has dissolved.
  • Lower heat to a simmer and allow the glaze to thicken. This takes about 20 minutes. Keep warm.
  • During the last hour of cook time, baste the pork with the maple glaze every 20 minutes.
  • When cooked, remove the pork from the smoker and allow to cool before shredding.
  • Drizzle any remaining maple glaze over top.
  • Store in an airtight container or serve hot.