Step 1

Remove pork from packaging and dry with a paper towel. Remove any excess fat.

Step 2

Coat pork with yellow mustard.

Step 3

Mix dry seasonings(salt, pepper, dehydrated honey, smoked paprika, and garlic powder) and rub seasoning all over pork being sure to cover every side.

Step 4

Preheat smoker to 225°F

Step 5

Place pork on smoker fat side up. Insert a meat thermometer to monitor internal temperature as it cooks.

Step 6

Once the internal temperature reaches 160°F, lightly spray with apple cider vinegar every 45 minutes or so.

Step 7

Once the internal temperature reaches 202°F in the thickest part of the meat, remove pork from the smoker, wrap in butcher paper, and place in a cooler. Allow pork to rest for at least two hours.

Step 8

Remove pork from the cooler. Remove from butcher paper. Place it in a large bowl and shred pork apart. Pull it apart with either two large forks or cooking claws.

Step 9

Serve with your favorite bbq sauce and sides.