Smoked BBQ Pulled Pork

Instructions

1. Mix all dry rub ingredients in a small bowl.
2. Pat pork butt dry with paper towels. Apply rub generously all over, pressing into the meat and into any crevices.
3. Place uncovered in refrigerator overnight (or at least 4 hours) to dry brine.
4. Remove pork from refrigerator 1 hour before smoking.
5. Place pork in smoker, fat side up. Smoke low and slow, spritzing with apple cider vinegar every hour to keep the bark moist.
6. Smoke until internal temperature reaches 195-205°F and the meat is probe-tender (probe slides in like butter), about 6-8 hours.
7. Remove from smoker, tent loosely with foil, and rest for 30 minutes.
8. Shred with two forks, discarding any large fat pieces.
9. Toss with BBQ sauce to your liking, or serve sauce on the side.
10. Pile onto buns and top with coleslaw if desired.