Smoked Pulled Pork

Ingredients

• 1 bone-in pork butt (8-10 lbs)
• Yellow mustard (binder)
• BBQ rub (paprika, brown sugar, garlic powder, onion powder, cumin, black pepper, salt, cayenne)
• Apple cider vinegar spray
• Hickory or oak wood

Instructions

1. Trim any excessive fat but leave a good cap — the fat bastes the meat as it renders down.
2. Coat in yellow mustard. Apply rub generously, getting into every crack and crevice. Wrap in plastic and refrigerate overnight if possible.
3. Pull the pork butt out 1 hour before cooking. Let it come to room temp.
4. Smoker at 225°F with hickory or oak. Place fat cap up.
5. Smoke for 4-5 hours, spritzing with apple cider vinegar every hour after the first 2 hours.
6. When the bark is dark mahogany and internal temp is around 165°F, wrap in butcher paper or foil.
7. Continue cooking until 200-205°F and the bone wiggles freely. This is the sign.
8. Rest wrapped in a cooler for 1-2 hours.
9. Pull apart with two forks or bear claws. Mix in some of the bark pieces throughout. Season with a little extra rub and vinegar if needed.
10. Serve on brioche buns, on plates, in tacos — pulled pork doesn't judge.