Which type of wood is commonly used for smoking pork?

Applewood is commonly used for smoking pork due to its mild, sweet flavor profile that enhances the natural taste of the meat without overpowering it. The subtle sweetness imparted by applewood complements the savory richness of pork, making it a popular choice among barbecue enthusiasts. Its smoking characteristics also allow for a delicate smokiness that pairs beautifully with various pork cuts, such as ribs and tenderloin.

While hickory is known for a stronger, more pronounced flavor and can sometimes be too intense for pork, and oak provides a more neutral flavor that might not enhance pork as distinctly as applewood does, applewood strikes the right balance, allowing for a more enjoyable and nuanced taste experience. Maple, although sweet, offers a flavor that is generally better suited for poultry and certain desserts, making applewood the preferred option for pork smoking.