Slow-Roasted Cajun-Spiced Pork Shoulder with Creole Mustard Sauce

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A tender, slow-roasted pork shoulder infused with bold Cajun spices, served alongside a tangy Creole mustard sauce that complements the rich flavors. This Southern-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs pork shoulder
• 2 tbsp olive oil
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup Creole mustard
• 2 tbsp whole grain mustard
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 300°F. Rub 4 lbs pork shoulder with 2 tbsp olive oil. Combine 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 2 tsp salt, and 1 tsp black pepper in a bowl and coat the pork evenly with this spice mix.
2. Step 2: Place the seasoned pork shoulder in a roasting pan fat side up. Roast in the oven for 4 to 5 hours until the internal temperature reaches 195°F and the meat is tender enough to shred easily.
3. Step 3: While pork roasts, whisk together 1/4 cup Creole mustard, 2 tbsp whole grain mustard, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1 tbsp chopped fresh parsley in a small bowl to make the Creole mustard sauce.
4. Step 4: Let the pork rest for 15 minutes after roasting, then shred the meat with two forks and serve with the mustard sauce drizzled on top.