Ingredients:

-Pork butt or shoulder

-Mustard (or any preferred binding agent 

-Choice of seasoning (I prefer the Pitboss Pulled Pork rub)

-Apple Juice 

Directions:

Make sure pork is fully thawed out. The night before cooking the pork needs to be prepared. Trim off any excess fat. Generously lather in mustard (or preferred binding agent). Make sure to cover the entire roast. Once coated in mustard choose your preferred seasoning (Pitboss pulled pork rub for me). Coat the entire roast with an even layer of the seasoning. This should cover the entire roast in a nice even layer. Once all is coated, wrap in tinfoil and place in the fridge overnight. 

Day of cooking, take the roast out of the fridge and let it come to room temperature prior to placing it on the grill. To determine cook time, plan for 1.5-2 hours per pound of meat. This is planning to cook at 225℉. Once the roast is at room temperature and the grill or smoker is up to temp, place on uncovered. I recommend using a temperature probe to monitor the internal temp of the roast. Once the roast gets to 165℉ remove from smoker and wrap in butcher paper. (I have the Pitboss butcher paper that works great for wrapping.) Once roast is wrapped place back onto the smoker still at 225℉ and continue to cook until the roast reaches an internal temperature of 205℉. Remove the roast from the grill or smoker and allow the meat to “rest” for about an hour. The roast can be placed in a cooler wrapped in a towel during this phase. Once the hour has passed unwrap the roast and shred accordingly. 

**Optional** We like to then place the shredded pork back onto the smoker for an additional 15 minutes and spritz with apple juice for an added flavor. Spritz the meat every 5 minutes or so to prevent the meat from drying out.