Slow-Smoked Pulled Pork with Mustard BBQ Sauce and Pickled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Tender, slow-smoked pulled pork served with tangy homemade mustard BBQ sauce and crisp pickled vegetables for a balanced smoky and bright flavor. This american-inspired bbq & smoked ready in about 440 minutes blends pork shoulder, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup yellow mustard
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 cup, sliced dill pickles
• 1 cup carrot sticks
• 1/2 cup, thinly sliced red onion
• 1 cup water
• 1/2 cup white vinegar
• 1 tbsp kosher salt (for pickling)
• 1 tbsp sugar (for pickling)
• 1 tsp black peppercorns

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl; rub this spice mixture evenly onto the entire 4 lbs pork shoulder.
2. Step 2: Preheat smoker to 225°F and place the pork shoulder inside; smoke for 6-7 hours until internal temperature reaches 195°F and meat is tender enough to pull apart.
3. Step 3: While pork smokes, mix 1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, and 1 tbsp honey in a small saucepan; simmer over low heat for 10 minutes until sauce thickens slightly, then remove from heat.
4. Step 4: For pickled vegetables, heat 1/2 cup white vinegar, 1 cup water, 1 tbsp kosher salt, 1 tbsp sugar, and 1 tsp black peppercorns in a saucepan until sugar and salt dissolve; pour hot brine over 1 cup sliced dill pickles, 1 cup carrot sticks, and 1/2 cup thinly sliced red onion in a jar. Let cool to room temperature, then refrigerate.
5. Step 5: Once pork is smoked and rested for 20 minutes, shred it using two forks and toss with half the mustard BBQ sauce; serve topped with pickled vegetables and additional sauce on the side.