Smoked Pork Butt

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  7 lbs Pork Shoulder (Boston Butt)
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  3 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 cup 1/4 cup kosher salt
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  2 tbsp Brown sugar
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  1 tbsp Paprika, Ground
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  1 tbsp Chili powder
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  1 tbsp Cumin, Ground
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  2 tsp Garlic powder
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  2 tsp Onion powder
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  2 tsp 2 teaspoons ground black pepper
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  0.5 tsp Cayenne Pepper, Ground
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  0.5 cup Apple Juice, Unsweetened

Instructions

1. 1Trim the fat cap from the pork shoulder by wiggling a knife underneath to loosen it, then pull the fat away as you slice between fat and meat—remove a substantial amount but don't worry about every piece. Pat the pork dry with paper towels, then slather all over with the Dijon mustard.
2. 2In a bowl, whisk together the brown sugar, paprika, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Rub the mixture liberally all over the pork shoulder until fully coated.
3. 3Since this recipe requires a smoker (not stovetop), set up your smoker for indirect heat at 225°F using lump charcoal and apple or hickory wood chunks. Place the pork shoulder in a disposable aluminum roasting pan on the smoker grates.
4. 4Smoke the pork for 10–15 hours (approximately 1.5 hours per pound), maintaining a smoker temperature between 225°F and 250°F. At the 3-hour mark, mist the pork all over with apple juice, then mist again every few hours. Once the pork reaches an internal temperature of 175°F, wrap it in a double layer of heavy-duty foil to speed cooking. If the internal temperature plateaus for several hours (the stall), continue cooking—this is normal and pork butt is forgiving.
5. 5Continue smoking until the pork reaches an internal temperature of 195°F when checked in several places with an instant-read thermometer and the probe slides in and out easily. If resistance is felt, smoke for another 30 minutes, then recheck.
6. 6Remove the pork from the smoker, cover it (if not already wrapped), and let rest for at least 30 minutes—1 hour is preferable.
7. 7Carefully shred the pork by hand, discarding any large, tough chunks of fat and the bone.
8. 8Divide the shredded pork evenly into 12 airtight containers while still warm. Refrigerate for up to 4 days or freeze for up to 3 months.