TRIPLE THREAT PULLED PORK
Dry pork butt very well with paper towels and coat with 1 cup of Molasses Mustard. This will create a paste that the rub will stick to. Mix rub and salt together and apply liberally to all sides of the pork shoulder. Let sit uncovered in refrigerator overnight.
Soak apple wood chips in water and heat smoker to 225 F. Place wood chips in smoker and place pork shoulder fat side up in the smoker and smoke for about 1 hour per pound or until internal temperature reaches 190 F.
Take the pork butt off of the smoker and let cool slightly. Pull pork apart with gloves or tongs and toss with Jay D’s Louisiana Barbecue Sauce. Enjoy on sliders, nachos, or as is.