Smoked Pulled Pork (Boston Butt)

Ingredients

• Boston Butt (10lbs-ish)
• Yellow mustard
• Apple juice

Rub (source)

• 2 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon onion powder
• 2 teaspoons coarse ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon chili powder
• 1/8 teaspoon ground red pepper

Directions

1. Preheat smoker to 225°F
2. Score the top of the meat in a cross hatch pattern
3. Generously coat the pork with yellow mustard (to help the rub stick)
4. Cover the pork with the rub
5. Place in the smoker, cook for roughly 5.5 hours (until internal temp is around 165°F)
6. While smoking, spritz with apple juice every 2 hours
7. Once smoking is done, wrap in foil. Pour more apple juice in the foil to keep things moist
8. Turn heat in the smoker up to 275°F (or, you can also use a conventional oven)
9. Cook the pork until it has an internal temperature of 200°F, then remove from smoker and place in an insulated cooler to rest up to four hours
10. Unwrap pork, pull it, and enjoy!

_{Updated June 14, 2020}