Slow-Smoked Pulled Pork with Carolina Mustard Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 slow-smoked pulled pork served with a tangy Carolina-style mustard sauce that complements the smoky flavors. This Southern-inspired barbecue recipe, ready in about 525 minutes, pairs pork shoulder (Boston butt), yellow mustard, apple cider vinegar 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: 45 min Cook: 480 min Serves 8 Southern cuisine 450 cal/serving

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Ingredients

4 lbs pork shoulder (Boston butt)
1/4 cup yellow mustard
1/4 cup apple cider vinegar
2 tbsp brown sugar
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp cayenne pepper
1 tbsp salt
1 tsp black pepper
1 cup water
2 tbsp vegetable oil

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Instructions

Step 1: In a bowl, mix 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper to create a dry rub.
Step 2: Pat 4 lbs pork shoulder dry and rub evenly with 2 tbsp vegetable oil, then coat thoroughly with the dry rub. Let rest at room temperature for 30 minutes.
Step 3: Preheat smoker to 225°F. Place pork shoulder in the smoker and smoke for approximately 6-8 hours until internal temperature reaches 195°F, spritzing with 1 cup water every hour to maintain moisture.
Step 4: While pork smokes, prepare Carolina mustard sauce by whisking together 1/4 cup yellow mustard, 1/4 cup apple cider vinegar, and 2 tbsp brown sugar in a bowl until sugar dissolves.
Step 5: Remove pork from smoker and let rest for 20 minutes. Using two forks, shred the meat into bite-sized pieces. Toss the pulled pork with half of the mustard sauce, reserving the rest for serving.
Step 6: Serve pulled pork on buns or plates with remaining Carolina mustard sauce drizzled on top.