Step 1

If your pork butt has a very thick layer of fat on top (more than 1/2 inch thick), trim some off. Aim for about ¼-½ inch of fat (but don’t go nuts—a little more or less is fine).

Step 2

In a small bowl, combine all of the spice rub ingredients. Rub the spice mixture all over the pork butt (you might have some extra). Cover the pork and refrigerate it for at least 12 hours, or up to 2 days.

Step 3

Remove the pork from the fridge and let it sit at room temperature for 1-2 hours before smoking.

Step 4

Preheat your smoker to 250˚F (120˚C).

Step 5

Place the pork directly on the grill grates. Smoke the pork butt until the internal temperature reaches 150˚F (65˚C), about 3 1/2 - 4 1/2 hours, depending on the size of the butt. Remove the pork from the smoker and increase the temperature to 325˚F (162˚C). Alternatively, preheat the oven to 325˚F.

Step 6

Transfer the pork to a large dutch oven or pot with a lid. Drizzle with the barbecue sauce and apple cider vinegar. Scatter the butter over top. Cover the pot and place it back on the smoker (or in the oven). Cook until the internal temperature of the pork reaches 195-205˚F (90-96˚C), about 1 1/2-2 1/2 hours longer.

Step 7

Transfer the pork to a cutting board (reserve the pot) and let it cool for 5-10 minutes. Shred the pork using 2 forks, discarding any large chunks of fat.

Step 8

Using a spoon, skim off and discard most of the fat on the surface of the liquid in the pot (leave a thin layer, which will provide flavor and will help keep the meat moist). Transfer the pulled pork back into the pot. Season with salt and pepper and toss to coat. Drizzle in more barbecue sauce if desired. Serve warm.