Slow-Smoked Pulled Pork Shoulder with Tangy Mustard Barbecue Sauce

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

Tender pork shoulder smoked low and slow, served with a tangy homemade mustard barbecue sauce inspired by Southern Kentucky flavors. This American-inspired barbecue recipe, ready in about 620 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.

Ingredients

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

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Mix 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 2 tbsp brown sugar, and 1 tbsp garlic powder in a bowl. Rub this dry spice mix all over the 5 lbs pork shoulder, covering every surface evenly.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked wood chips (hickory or apple) for smoke flavor. Place the pork shoulder fat side up on the smoker rack.
3. Step 3: Smoke the pork shoulder for approximately 8-10 hours, maintaining 225°F and replenishing wood chips as needed, until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
4. Step 4: While the pork cooks, whisk together 1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, and 1/4 cup water in a saucepan over medium heat. Simmer for 10 minutes until the sauce thickens slightly and flavors meld.
5. Step 5: When the pork is done, remove it from the smoker and let it rest for 30 minutes. Then shred the meat using two forks.
6. Step 6: Toss the pulled pork with half of the mustard barbecue sauce and serve the remaining sauce on the side for dipping.