Smoked Pulled Pork Sandwich

1. Cut up a boneless pork butt or pork shoulder into chunks.
2. Cover the pork with a light layer of mustard for a binder, then season with a good BBQ rub.
3. Place the seasoned pork on the smoker at 265°F (129°C) for about 3 hours, spritzing with apple cider vinegar every 45 minutes.
4. When the bark looks good, transfer the pork to a dutch oven. Add Sticky Fingers Smokehouse Carolina Sweet barbecue Sauce and a can of cola, then cover and return to the smoker.
5. Once the meat reaches an internal temperature of 207°F (97°C), remove it from the smoker.
6. Let the meat rest for at least 30 minutes, then shred it up!
7. To assemble the sandwich: use a toasted brioche bun. Layer with Sticky Fingers Hickory & Brown Sugar barbecue sauce, pickles, pulled pork, pepper jack cheese, more sauce, potato chips, and french onion dip on the top bun.