Slow-Smoked Kentucky Pulled Pork with Tangy Mustard BBQ Sauce

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, slow-smoked pork shoulder hand-pulled and coated in a tangy homemade mustard BBQ sauce inspired by Louisville's Southern flavors. This American-inspired barbecue recipe, ready in about 400 minutes, pairs pork shoulder (bone-in), 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.

Prep: 40 min Cook: 360 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs pork shoulder (bone-in)
2 tbsp kosher salt
1 tbsp black pepper
2 tbsp paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 cup yellow mustard
1/4 cup apple cider vinegar
2 tbsp honey
1 tsp hot sauce (optional)
1/2 cup water
2 cups wood chips (hickory or apple)

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Instructions

Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp brown sugar, and 1 tbsp garlic powder in a small bowl. Rub this dry spice mix evenly over the entire 4 lbs pork shoulder, pressing it into the meat. Let it rest at room temperature for 30 minutes.
Step 2: Preheat your smoker to 225°F and add 2 cups soaked hickory or apple wood chips for smoke. Place the pork shoulder fat side up on the smoker rack and smoke for about 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
Step 3: While the pork smokes, whisk together 1 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tsp hot sauce (if using), and 1/2 cup water in a saucepan. Simmer over medium heat for 10 minutes until slightly thickened and tangy, stirring occasionally.
Step 4: Remove the pork shoulder from the smoker and let it rest for 20 minutes. Using two forks, shred the pork into bite-sized pieces.
Step 5: Toss the pulled pork with half of the mustard BBQ sauce to coat evenly. Serve with extra sauce on the side for dipping.