Slow-Smoked Pulled Pork with Carolina Mustard BBQ Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 drafted and published.

Tender pork shoulder smoked low and slow, shredded and tossed in tangy Carolina-style mustard barbecue sauce for a Southern classic. This American Southern-inspired pork recipe, ready in about 435 minutes, pairs pork shoulder (Boston butt), bone-in, yellow mustard, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 420 min Serves 8 American Southern cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 lbs pork shoulder (Boston butt), bone-in
1/2 cup yellow mustard
1/3 cup apple cider vinegar
1/4 cup brown sugar
1 tbsp paprika
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
2 cups wood chips for smoking (hickory or applewood)

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Combine 2 tsp salt, 1 tsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper in a bowl. Rub this spice mix thoroughly over the entire surface of the 4 lbs pork shoulder.
Step 2: Prepare smoker to 225°F using 2 cups hickory or applewood chips for smoke. Place pork shoulder fat side up on the smoker grate.
Step 3: Smoke the pork for approximately 6-7 hours until internal temperature reaches 195°F and meat is tender enough to shred easily.
Step 4: While pork cooks, whisk together 1/2 cup yellow mustard, 1/3 cup apple cider vinegar, and 1/4 cup brown sugar in a bowl until smooth and sugar dissolves.
Step 5: Once pork is done, remove from smoker and let rest for 20 minutes. Shred pork using two forks and toss with the prepared mustard barbecue sauce until evenly coated. Serve on buns or plates.