Smoky Mustard and Brown Sugar Pulled Pork Sliders

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 pulled pork slathered in a smoky mustard and brown sugar BBQ sauce served on soft slider buns, perfect for backyard gatherings. This American-inspired barbecue recipe, ready in about 495 minutes, pairs pork shoulder, yellow mustard, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 12, 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: 480 min Serves 12 American cuisine 350 cal/serving

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Ingredients

3 lbs pork shoulder
1/2 cup yellow mustard
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp salt
1 tsp black pepper
1/2 cup water
12 slider buns
2 tbsp butter

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Instructions

Step 1: Mix 1/2 cup yellow mustard, 1/4 cup brown sugar, 1/4 cup apple cider vinegar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, and 1 tsp black pepper in a bowl until combined to create the BBQ rub.
Step 2: Rub the 3 lbs pork shoulder all over with the prepared BBQ rub, pressing it into the meat. Place the pork shoulder in a slow cooker and add 1/2 cup water to the bottom.
Step 3: Cook on low for 8 hours until the pork is fall-apart tender and shreds easily with two forks.
Step 4: Remove the pork shoulder and shred it finely, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the cooking juices to soak up the smoky mustard sauce.
Step 5: Preheat a skillet over medium heat and melt 2 tbsp butter. Split 12 slider buns and toast them butter-side down for 2 minutes until golden and warm.
Step 6: Assemble sliders by piling generous portions of the pulled pork onto each bun bottom and topping with the bun tops. Serve immediately while warm and juicy.