Smoked Pork Butt (Smoked Pulled Pork)

Pat the pork dry

Rub down with liquid smoke & worcestershire sauce

And then yellow mustard

Next, mix up the dry rub and coat the pork

Finally, wrap it in plastic and place in the fridge overnight

Place on the smoker at 225 degrees until the internal temp reaches 190 degrees

Wrap in foil and cover with kitchen towels for 1 hour

Shred and enjoy!