If you're into bold, smoky flavors with a perfect balance of sweet heat, BBQ Maple Pork Jerky with a Spicy Kick is going to be your new obsession. This isn't your average jerky—it’s thick-cut pork marinated in a rich blend of smoky barbecue, pure maple syrup, and fiery spices that soak deep into the meat before slow-drying into chewy, flavorful strips. It's got enough sweetness to make it addictive and just enough heat to keep you reaching for the next piece. Whether you're a jerky-making pro or trying it for the first time, this recipe is designed to be approachable but big on flavor, making it perfect for camping, road trips, or just a snack stash at home.
BBQ Maple Pork Jerky with a Spicy Kick
Prep Time 25 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 25 minutes mins
Course Appetizer, Snack
Cuisine American
Sharp chef’s knife to slice pork evenly (partially freezing the meat helps)
Cutting board large and sturdy
Large mixing bowl (or zip-top bag) for marinating
Wire racks for air circulation during baking/drying
Baking sheets to catch drips beneath the racks
Oven or dehydrator if using an oven, it must be able to go down to 170°F (or lower)
Paper towels to blot excess marinade before drying
For the Jerky
- 2 pounds pork shoulder trimmed of excess fat and sliced into 1/4-inch thick strips
Optional: substitute with pork loin for a leaner version
For the Marinade
- 1/3 cup maple syrup pure maple syrup for the best flavor
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons liquid smoke mesquite or hickory work best
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cayenne pepper adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon salt
Optional: 1 tablespoon gochujang (for a subtle Korean-inspired twist)
Optional: pinch of red pepper flakes for extra heat
Slice the Pork
Start by slicing your pork shoulder against the grain into 1/4-inch thick strips. If the meat is too soft to slice cleanly, pop it in the freezer for 45 minutes first. This makes it much easier to cut evenly.
While pork shoulder is rich in flavor and ideal for jerky, you can experiment with leaner cuts or even explore ground pork jerky techniques if you prefer a softer chew similar to ground venison jerky recipes.
Mix the Marinade
In a large bowl, whisk together the maple syrup, soy sauce, Worcestershire sauce, apple cider vinegar, and liquid smoke. Add the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, black pepper, salt, and gochujang if using.
This flavor base shares some DNA with both a beef jerky marinade recipe and sweet and spicy beef jerky recipe, delivering a bold combination of tangy, smoky, and sweet flavors with a background of heat.
Marinate the Pork
Add your pork strips to the marinade, ensuring every piece is well coated. Cover and refrigerate for 8–24 hours, stirring or flipping the meat halfway through to make sure the marinade penetrates evenly.
If you’re into trying global flavors, adding elements from spicy pork bulgogi or even a touch of teriyaki beef jerky recipe can lend new depth to your jerky—just be sure not to overload it with salt.
Prepare to Dry
Preheat your oven to 170°F (or use your dehydrator according to the manufacturer's instructions). Line baking sheets with foil and place wire racks on top. Arrange the pork strips in a single layer on the racks, allowing some space between each piece for airflow.
Use paper towels to blot excess marinade from the pork. This helps with drying and keeps the final jerky from being sticky.
Slow Bake
Bake the jerky for about 4 hours, flipping once halfway through. The goal is to dry the pork without cooking it. The jerky is done when it is dry to the touch, slightly bendable but not brittle. If you tear a piece, the center should not be raw or gummy.
The slow drying mimics the process of slow cooked pork shoulder or even bbq pulled pork slow cooker recipes in terms of bringing out deep flavor—but without the shredding.
Cool and Store
Once done, let the jerky cool completely. Store it in an airtight container or vacuum-sealed bag. It will last a couple of weeks at room temperature and up to 2–3 months refrigerated. For longer storage, freeze in batches.
Pairings
BBQ Maple Pork Jerky with a Spicy Kick is so bold and flavorful that it pairs well with equally punchy companions. Here are some ideas:
- Cold craft beer – especially IPAs or smoked porters, to match the jerky’s richness
- Sharp cheddar or gouda – bold cheeses that hold their own next to sweet and spicy flavors
- Dill pickles or kimchi – for a vinegary contrast
- Roasted nuts – smoky almonds or sweet-spiced pecans elevate the snacking experience
- Fresh fruit – especially tart apples or pineapple to cut through the spice and salt
- If you’re doing a kbbq Korean at home night, serve this jerky alongside quick banchan (like cucumber salad or bean sprouts), and use it in lettuce wraps with rice and gochujang.
FAQs
1. What cut of pork is best for jerky?
Pork shoulder is ideal for flavor and texture. It has enough fat to stay tender without being greasy when sliced thin and dried properly. You can also try pork loin for a leaner option, or go all out and experiment with pork belly crackling bits for a crispy twist.
2. Can I make this jerky with ground pork?
Yes, but you'll need to modify the method slightly. You can mix the marinade into ground pork and pipe it into strips before drying, similar to ground beef jerky or ground venison jerky recipe styles. This results in a softer chew and is great if you prefer a snack stick texture.
3. How spicy is this jerky?
It’s got a medium heat level—noticeable but not overwhelming. The cayenne and optional gochujang bring a steady warmth, while the maple syrup balances everything out. Feel free to adjust heat levels to your preference. For extra fire, add more red pepper flakes or even habanero powder.
4. How long does homemade pork jerky last?
If properly dried and stored in an airtight container, it can last 1–2 weeks at room temperature, a few months in the fridge, or up to 6 months in the freezer. Using a vacuum sealer can extend the shelf life significantly.
5. Can I use this marinade for other meats?
Absolutely. This recipe works beautifully with beef or even venison. Try it as a base for deer jerky marinade recipes or to tweak a Korean beef bulgogi recipe into a dried snack. You could also use it on shredded meat for a slow cooker BBQ meal.
