Take the pork butt out of the refrigerator 1 hour before smoking.

Preheat smoker to 225° F. Fill the hopper with your preferred pellets. I use apple wood.

Rub the pork with the mustard and sprinkle on the dry rub.

Place the pork butt into the aluminum pan, fat side up. Insert a digital thermometer into the thickest part of the meat.

Place the pan on the smoker and smoke, without opening the lid, until the meat reaches 145° F.

Pour the apple cider vinegar into the pan and continue smoking until the pork reaches 165° F.

Remove the pork from the smoker and wrap it in butcher paper. Return the pork to the smoker until the meat reaches between 190-202° F (lower for firmer meat, higher for softer meat).

Remove the pork from the smoker and let it rest at room temperature for 40 minutes before shredding.

Use the pulled pork to make sandwiches, tacos, or anything else you like.