Pulled pork is so easy to make

-Score the pork butt on the fat cap side and apply mustard as a binder.

-Cover it with a ton of BBQ rub (you can do this right before putting it on the smoker or you can do it the night before and put it in the fridge so it’s easy to just throw on in the morning).

-Smoke it at 250F and after the first 2 hours, spritz with apple cider vinegar every 60 minutes.

-At around 165F internal, when the bark looks awesome, wrap it in foil.

-Put it back on the heat until it hits 205F internal.

-Let it rest for at least an hour, then shred it up and enjoy!