Pulled Pork

Ingredients

• 8lb to 10lb bone-in pork butt
• Hickory wood chips
• ½ cup yellow mustard
• ½ cup BARBECUE RUB
• 2 cups apple juice
• 2 cups apple cider vinegar
• ⅓ cup ancho chili powder
• ¼ cup salt

Directions

1. Cover butt with mustard and then the rub.
2. Refrigerate overnight.
3. Let meat stand at room temperature for 1 hour.
4. coat outside with ancho chili powder.
5. Combine apple juice, vinegar and salt and inject into meat.
6. Smoke at 200° with hickory wood smoke for 11 hours.
7. Double wrap the meat with foil.
8. Smoke at 275° until meat reaches 195° (about 5 hours).
9. Let meat rest for 1 hour and then shred it.