Slow-Smoked Bourbon-Infused Pulled Pork Shoulder

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender pulled pork shoulder smoked low and slow, infused with bourbon and a tangy homemade mustard BBQ sauce. This American-inspired barbecue recipe, ready in about 465 minutes, pairs pork shoulder, kosher salt, black pepper 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 kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup bourbon whiskey
• 1/2 cup yellow mustard
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1/4 cup water
• 1/2 cup sliced, for serving pickles
• 8, for serving buns

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a small bowl. Rub this spice mix thoroughly over the entire 4 lbs pork shoulder. Let rest at room temperature for 30 minutes.
2. Step 2: Preheat a smoker or grill to 225°F with indirect heat. Place the pork shoulder on the smoker grate and smoke for approximately 6-7 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart.
3. Step 3: While the pork smokes, whisk together 1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 2 tbsp honey, 1 tbsp Worcestershire sauce, 1/4 cup bourbon whiskey, and 1/4 cup water in a saucepan. Simmer over medium heat for 10 minutes until the sauce thickens slightly, stirring occasionally.
4. Step 4: Remove the pork shoulder from the smoker and let rest for 20 minutes. Using two forks, shred the pork into bite-sized pieces and toss with half of the bourbon mustard BBQ sauce.
5. Step 5: Serve the pulled pork piled onto 8 buns, topped with 1/2 cup sliced pickles and the remaining sauce on the side for dipping.