Smoked Pulled Pork Shoulder

Ingredients

1 pork shoulder (6 to 8 pounds)

¼ cup Dick Rubbin’s Butt Stuff

2 tablespoons brown sugar

2 tablespoons yellow mustard

½ cup apple cider vinegar

Instructions

1. Pat pork shoulder dry.

2. Coat with mustard then season heavily with Butt Stuff and brown sugar.

3. Let rest at least 1 hour or overnight.

4. Smoke at 250°F for about 8 to 10 hours until internal temperature reaches 203°F.

5. Let rest 30 minutes.

6. Shred pork using forks and mix with apple cider vinegar.

   
   

Serve on: buns, tacos, or nachos.