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Tender Smoked Pulled Pork Shoulder Recipe with Easy Carolina Mustard Sauce

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A slow-smoked pork shoulder rubbed with a flavorful spice mix and served with a tangy, slightly sweet Carolina mustard sauce. Perfect for gatherings and versatile serving options.

Ingredients

Scale
  • 5 to 6 pounds pork shoulder (bone-in or boneless)
  • 2 tablespoons yellow mustard (for rub binder)
  • 1/4 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional)
  • Wood chips for smoking (hickory or applewood recommended)
  • 1 cup yellow mustard (for sauce)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • Salt and black pepper to taste

Instructions

  1. Pat the pork dry and trim excess silver skin or thick fat caps, leaving about 1/4 inch fat.
  2. Spread a thin layer of yellow mustard over the pork to act as a binder.
  3. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper in a bowl.
  4. Rub the spice mixture thoroughly over the pork surface.
  5. Let the pork rest at room temperature for 30 minutes to 1 hour.
  6. Preheat smoker to 225°F (107°C) and add wood chips.
  7. Place pork fat side up on smoker rack and smoke for 5 to 6 hours, maintaining temperature and replenishing wood chips as needed.
  8. When internal temperature reaches about 160°F (71°C) and bark forms, wrap pork tightly in aluminum foil or butcher paper.
  9. Return pork to smoker and continue cooking until internal temperature reaches 195°F to 205°F (90°C to 96°C), about 3 to 4 more hours.
  10. Remove pork from smoker and let rest wrapped for at least 30 minutes.
  11. While pork rests, whisk together yellow mustard, apple cider vinegar, honey, Worcestershire sauce, hot sauce (if using), salt, and pepper in a small saucepan.
  12. Heat sauce gently over medium-low heat for about 5 minutes until slightly thickened.
  13. Shred pork using forks or meat claws, discarding large fat chunks.
  14. Toss shredded pork with some mustard sauce, reserving extra for serving.
  15. Serve on buns or preferred sides with additional sauce.

Notes

Use a reliable meat thermometer to monitor internal temperature. Wrap pork at 160°F to push through the stall and retain moisture. Use hickory or applewood chips for best flavor. Sauce can be made ahead and warmed before serving. For vegan sauce, substitute honey with maple syrup and use vegan Worcestershire sauce.

Nutrition

Keywords: pulled pork, smoked pork shoulder, Carolina mustard sauce, barbecue, slow cooked pork, smoked meat, southern barbecue

Find it online: https://nanarecipes.info/tender-smoked-pulled-pork-shoulder-recipe-with-easy-carolina-mustard-sauce/