Malcom Reed’s Smoked Pulled Pork Butt

8 to 10 pound bone-in pork butt
2 ounces yellow mustard
4 ounces Killer Hogs The Hot Rub
8 ounces red wine vinegar
8 ounces water
Royal Oak Chef Select Briquets
Optional:
Hickory wood chunks
Cherry wood chunks
Sweet onion quarters

Apricot BBQ Glaze
2 ounces Killer Hogs The BBQ Sauce (or favorite BBQ sauce)
4 ounces apricot preserves
4 ounces honey
4 ounces apple cider vinegar

1. Prepare smoker or grill for indirect smoking at 275° F by lighting Royal Oak Chef Select Briquets. Optional: add hickory and cherry wood chunks and sweet onions quarters directly on charcoal right before smoking.

2. Remove pork butt from packaging and pat dry with paper towel to remove moisture.

3. Apply mustard to outside of entire pork butt, then coat all sides with Killer Hogs The Hot BBQ Rub.

4. Place pork butt on the center of grate. Combine red wine vinegar and water in a spray bottle and spray butt every 1 hour during the smoking process. Smoke for 3 1/2 hours or until desired color is reached, then remove from smoker.

5. Apply a light coat of Killer Hogs The Hot Rub on top of pork butt and spray butt with red wine vinegar and water mixture. Place probe in pork butt, then wrap in 2 to 3 layers of aluminum foil and place back on smoker. Continue to cook pork butt until internal temperature of 198° F is reached.

6. Combine Killer Hogs The BBQ Sauce, apricot preserves, honey and apple cider vinegar in a small sauce pan and place over medium heat until mixture smooths (about 5 to 10 minutes). Then, unwrap pork butt and transfer to cooking rack. Glaze the outside of butt and return to smoker for 15 minutes.

7. After glaze caramelizes, remove pork butt from smoker and let rest for 20 minutes. Using your fingers or the tines of two forks, shred into bite size strands, remove any fat and serve immediately.