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1
Special equipment: Soaked hickory wood chips (optional)
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2
For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper.
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3
Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.
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4
For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water.
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5
Cover and store in the refrigerator until ready to use.
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6
Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium.
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7
For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill.
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8
Set up a drip pan on the other side to avoid flare-ups.
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9
(Be sure to consult the grill manufacturer's guide for best results.)
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10
Lightly oil the grill grates.
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11
Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes.
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12
Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more.
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13
Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes.
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14
Use 2 forks to shred the meat and transfer to a bowl.
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15
Add drippings and any leftover mop sauce to the pulled meat to moisten further.
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16
Serve the pulled meat on the buns.
