Ingredients:

• Pork butt/shoulder
• Disposable aluminum foil trays
• Aluminum foil
• Mustard
• Rub
• Apple cider/juice
• Bone sucking sauce

1. Cover the pork butt in mustard and put on lots of rub
2. Preheat smoker to 250, while the rub adhears for 30 minutes
3. Insert the Meater probe
4. Smoke fat side up until 160 internal - Maybe 5 hours
5. Wrap in foil, add 1.5 cups apple juice
6. Put in oven at 250 until ~205 internal temp. Should be probe tender
7. Take out of oven and rest
8. Separate liquid and fat. Keep this liquid for adding back into the meat
9. Shred the meat, and add back in some/most/all of the reserved liquid

Rubs

• Honey Hog
• Holy Gospel

Notes:

• I cooked a 4.5# for a total of 11 hours. I had two different stalls. After the first stall(5 hours and 158°), wrapped in foil and put in 1.5 cups of apple juice. I finished it in the foil in the oven. it only hit 202, I was trying to get to 205, but I couldn’t get it there.
• Plan for at least 2.5 hours per pound
• Better the next day, and easy to make in advance
• Do two at a time, it’s the same amount of work

Based on [https://www.traeger.com/recipes/traeger-pulled-pork](Trager Pulled Pork]