Smoked to Perfection: Juicy BBQ Pulled Pork Sandwiches

Season the pork butt with green chili mustard as a binder.

Poke holes in the pork butt to help the seasoning penetrate.

Trim excess fat if necessary and score the fat side of the pork butt.

Apply rib rub generously all over the pork butt, ensuring even coverage.

Turn the pork butt over and apply mosquite seasoning on the other side.

Place the seasoned pork butt in the refrigerator without covering it tightly to allow it to sweat and absorb juices overnight.

Remove the pork butt from the refrigerator and let it sit for about an hour to warm up before cooking.

Prepare the smoker and place a water pan inside to maintain moisture during cooking.

Set the smoker to 275°F and insert a wireless thermometer probe into the pork butt.

Smoke the pork butt until it reaches an internal temperature of 165°F, spritzing with apple cider vinegar to keep it moist.

Wrap the pork butt in aluminum foil after reaching 165°F, spritzing it again with apple cider vinegar before sealing it tightly.

Increase the smoker temperature to 300°F and continue cooking until the internal temperature reaches 205°F.

Equipment Needed

Spice Level: