Cross hatch the fat cap of the pork butt about a 1/2 inch deep to allow the marinade and seasoning to get into the meat.
Place the pork butt into a large bowl and fill it with a 2 liter of Dr. Pepper, or until the pork is submerged. Cover and refrigerate for 24 hours for best results.
Remove the pork butt after it has been marinating and pat it dry with a paper towel. Apply yellow mustard all over the pork and rub it in. This will act as a binder for the seasoning.
Season pork well on all sides with your bbq seasoning of choice, or try my homemade one.
Place pork butt, fat cap up, into the smoker and cook at 250°F, until the internal temperature reaches at least 165°F. (If the bark isn't well formed, continue to smoke until the internal temp reaches 175°F before moving onto the next step).
Once the bark is formed and the pork is between 165°F-175°F, place it into a foil pan with a cup of apple juice. Cover it with foil and place it back onto your smoker, turning the heat up to 275°F, until the internal temperature of the pork reaches 205°F and it is probe tender. (You can easily glide your temp probe in and out with little resistance)
Vent a corner of the foil from the pan and allow the pork butt to rest for 1-3 hours.
Once rested, remove the pork from the pan and shred apart in a separate container, using heat resistant gloves or meat claws.
Taste the pork, if it seems a little dry you can add some of the juice back in, you can also add more bbq seasoning to taste.
