Smoked Pulled Pork with Mustard BBQ Sauce

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Smoked Pulled Pork with Mustard BBQ Sauce

Smoked Pulled Pork with Mustard BBQ Sauce is tender, juicy, and packed with bold flavor. A Carolina-style BBQ recipe perfect for cookouts and family dinners.

Prep Time10

Cook Time12

Course: Main Course

Cuisine: American

Keyword: pulled pork, tailgating, game day recipes, pork sandwiches, bbq., smoked pulled pork with mustard bbq sauce, pork shoulder, smoking meats, bbq, homemade mustard sauce, low and slow smoking, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

Pulled Pork Ingredients

8 lbs Bone in pork shoulder
3 tbsp All purpose seasoning
2 tbsp Horseradish mustard

Mustard Sauce Ingredients

3/4 cup Horseradish mustard
1/2 cup Honey
1/2 cup Apple cider vinegar
1/4 cup Brown sugar
2 tbsp Worcestershire sauce
2 tbsp Ketchup
1 tbsp All purpose seasoning

Instructions

Remove the pork shoulder from its packaging and pat if dry.
Trim the fat cap if it's too thick, leaving 1/4". Score it in a checkered pattern.
Coat the entire pork shoulder with horseradish mustard and season with all purpose seasoning.
Set up the grill for indirect heat at 250 degrees. Place the injected and seasoned pork directly on the grates.
After the first 4 hours on the grill, spritz the pork every hour with apple cider vinegar.
Continue cooking until the internal temperature of the pork reaches 170-175 degrees.
Transfer the pork shoulder from the grill and place it in an aluminum pan or on a large foil sheet. Add 1 cup of apple juice.
Wrap the pan tightly with aluminum foil and place it back on the grill. Increase the grill temperature to 275 degrees Fahrenheit.
Continue to cook until the internal temp of the pork shoulder reaches around 200 degrees.
Check for probe tenderness. If it doesn't go in smoothly, place it back on the grill and continue cooking.
Remove the wrapped pork from the grill and let it rest for 1 hour in an oven or insulated cooler.
In a saucepan add horseradish mustard, honey, brown sugar, apple cider vinegar, Worcestershire sauce, ketchup and Dad's All Purpose seasoning.
Mix the ingredients together and simmer over low heat for about 10 minutes until the horseradish mustard BBQ sauce thickens.
Remove the bone and shred the meat, mixing it in with all the rendered juices. Pour half the mustard sauce over the pulled pork and mix together.
Make a sandwich with the pulled pork and mustard BBQ sauce and enjoy!

Notes

Try to purchase a bone-in pork shoulder. Helps cook more evenly.
For the first 4 hours, leave the pork should on the grill. Do NOT peek inside. Let the grill do its magic. After that, you should start to check the bark and see it is not drying out.
At this stage of the cook, no more smoke will penetrate the meat. It’s OK to finish the cook in the oven.
Tenderness is key. This will help make the pork shreddable. The final temperature on a pulled pork can range anywhere from 200 to 205 degrees, so be patient. If the probe is not going into the meat smoothly, it’s not done. Keep cooking. This is where a lot of the mistakes are made. Pork is removed too soon and the meat ends up dry and tough.

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