GLUTEN-FREE | WHOLE30 OPTION
+ bone-in pork butt + smoked paprika + garlic powder + onion powder + chili powder + cumin + cayenne pepper + brown sugar (omit for Whole30) + fine salt & pepper + apple juice + apple cider vinegar
If using a wood pellet grill or electric smoker, fill hopper with pellets (hickory, pecan, apple, or cherry). Preheat to 250 degrees.
Add all seasonings together, mix. Sprinkle rub over dry pork butt, gently rub into the meat.
Place the pork butt directly onto the grate of grill/smoker over indirect heat with the fat cap facing up. Insert temperature probe into thickest part of pork butt.
Add apple juice to spray bottle and spray pork butt with apple juice every hour (after the first hour) until temperature of pork reaches 160 degrees.
Stack 4-5 large sheet aluminum foil on top of baking sheet. Place smoked pork butt on foil. Bunch up sides of foil to create a well. Pour remaining apple juice over pork butt.
Return pork to the grill/smoker. Let smoke until temperature of pork is 205 degrees (about 3-4 hours). Remove from smoker, let rest for 45 minutes before shredding pork butt.