Recipes in the world of Flavilo

Smoked BBQ pulled pork with mustard sauce served

Smoked BBQ Pulled Pork with Mustard Sauce

Smoked BBQ pulled pork with mustard sauce is a true American BBQ classic, combining the rich flavor of slow-smoked pork with a tangy, creamy mustard BBQ sauce. The result is tender, juicy meat that practically falls apart on its own. Pulled pork plays a prominent role in the Southern American BBQ culture, and mustard sauce is particularly popular in Carolina-style barbecue. The smoke from oak or hickory adds a special depth to the meat, while the mustard, honey, and apple cider vinegar create a perfect balance of flavors. This dish is an ideal choice for BBQ parties, family barbecues, or even a weekend dinner. If you want a truly authentic BBQ experience, serve it on fresh buns as pulled pork sandwiches, or with grilled vegetables and coleslaw!

Prep Time 30 min
Preparation 12 hr
Total 12 hr 30 min
980 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 3000 g Pork Shoulder
⭕ 3 tbsp Coarse Salt
⭕ 2 tbsp Freshly Ground Black Pepper
⭕ 1 tbsp Garlic Powder
⭕ 1 tbsp Onion Powder
⭕ 2 tbsp Smoked Paprika
⭕ 3 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Mustard (as a binder for the rub)
⭕ 100 ml Apple Cider Vinegar
⭕ 1500 g Smoking Wood (oak, hickory, or cherry)
⭕ 200 ml BBQ Sauce
⭕ 100 ml Dijon Mustard
⭕ 2 tbsp Honey

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    Preparation Steps

    1

    Trim excess fat from the pork shoulder and coat it with mustard to help the spice rub adhere.

    2

    In a bowl, combine the salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, and ground cumin. Thoroughly rub the mixture all over the pork shoulder.

    3

    Preheat your smoker to 225-250°F (110-120°C) and prepare your chosen smoking wood for the desired flavor.

    4

    Place the pork shoulder on the smoker rack and smoke for 6-8 hours, or until the internal temperature reaches 165°F (75°C).

    5

    Wrap the pork shoulder in butcher paper or aluminum foil and continue smoking for another 3-4 hours, or until the internal temperature reaches 195-205°F (90-95°C).

    6

    Remove the pork shoulder from the smoker and let it rest for at least 30 minutes to allow the juices to redistribute.

    7

    In a saucepan, whisk together the BBQ sauce, Dijon mustard, honey, and apple cider vinegar. Simmer over medium heat for 5-10 minutes, or until slightly thickened.

    8

    Using two forks, shred the pork shoulder into pulled pork. Drizzle with the mustard sauce and toss to combine.

    9

    Serve on fresh buns as pulled pork sandwiches, or with grilled vegetables and coleslaw.