10 Smoky BBQ Pork Recipes That Will Have Everyone Coming Back for Seconds

Why Pork Is the Ultimate BBQ Meat

Pork and BBQ were made for each other. The natural sweetness of pork pairs perfectly with smoky heat, tangy sauces, and bold dry rubs. Whether you're slow-smoking a shoulder for 12 hours or searing chops over high heat for a quick weeknight meal, pork delivers every single time.

What makes pork so versatile on the grill is the range of cuts available. You've got fatty, forgiving cuts like shoulder and belly that can handle long cook times, and leaner cuts like tenderloin and chops that shine with a quick sear. There's a pork recipe for every occasion and skill level.

The Essentials: Cuts You Need to Know

Pork Shoulder (Boston Butt)

The king of low-and-slow. This cut is loaded with connective tissue that breaks down into gelatin over hours of smoking, resulting in impossibly tender pulled pork. Set your smoker to 225°F, apply a generous rub, and let it go for 10-14 hours until the internal temperature hits 203°F. The bark that forms on the outside is pure BBQ gold.

Pork Chops

Thick-cut bone-in chops are the steak of the pork world. Brine them for 30 minutes in a simple salt-sugar solution to lock in moisture, then grill over direct heat for 4-5 minutes per side. Target 145°F internal — the USDA lowered this from 160°F years ago, but many people still overcook them. A properly cooked chop should have a faint blush of pink in the center.

Pork Tenderloin

Lean, quick-cooking, and incredibly tender. Marinate it for a few hours, then sear over high heat and finish indirect until it hits 145°F. Total cook time is usually under 20 minutes. Slice it into medallions and serve with a fruit-based glaze — peach, apple, or cherry all work beautifully.

Pork Belly

Rich, fatty, and decadent. Smoke it low and slow like a brisket, or slice it thick and sear it over blazing charcoal for crispy edges. Pork belly burnt ends — cubed, sauced, and caramelized — are one of the best things you can make on a smoker.

Flavor Profiles That Work

Pork loves bold flavors. Here are some of our go-to combinations:

• Sweet & Smoky: Brown sugar, paprika, garlic powder, cumin, and a touch of cayenne. This classic rub creates incredible bark on pulled pork.
• Apple & Mustard: Apple cider vinegar, whole grain mustard, and apple juice make a Carolina-style mop sauce that keeps meat moist during long cooks.
• Asian-Inspired: Soy sauce, ginger, sesame oil, and honey. Perfect for grilled tenderloin or pork belly skewers.
• Maple & Bourbon: Real maple syrup, bourbon, and black pepper. Glaze chops during the last few minutes of grilling for a sticky, caramelized finish.

Pro Tips for Grilling Pork

• Don't skip the brine. Even a 30-minute brine transforms lean cuts like chops and tenderloin. Use 1/4 cup salt and 1/4 cup sugar per quart of water.
• Use a two-zone fire. Sear over direct heat for color and crust, then move to indirect to finish cooking gently.
• Let it rest. Pull pork off the heat 5°F before your target temperature. Carryover cooking will finish the job while the juices redistribute.
• Embrace wood chips. Apple, cherry, and hickory all pair beautifully with pork. Soak them for 30 minutes and add them to your coals or smoker box.

Our Best Pork Recipes

Ready to fire up the grill? Try these recipes from our collection: