This one takes a long time, but is worth the wait.
- Apply a light coat of mustard to the entire exterior, getting mustard down into any folds and crevices
- Pour rub onto top of pork butt and use hands to massage it into the meat
- Leave pork butt on counter for 30-45 minutes
- Preheat smoker to 225°F to 240°F
- Cook pork butt with pan underneath or in disposable aluminum pan
- After 4 hours, insert thermometer probe
- Continue cooking until thermometer reads 205°F
- Remove from smoker and allow it to rest for 30 minutes before shredding
- Transfer drippings to container and refrigerate
- Remove bone from the pork butt by sliding it out
- Use two forks to pull the meat apart into small chunks
- Remove the cold pork drippings from refrigerator and skim off and discard the fat that has solidified on top. Mix remaining jus into pork to add flavor.