10 HOURS BEFORE YOU START SMOKING:

1. Remove the pork shoulder from the packaging.
2. Blot dry with a paper towel.
3. Cover in the mustard and massage it all over, on all sides.
4. Sprinkle with the barbecue rub and massage into the pork on all sides.
5. Wrap tightly with plastic wrap, and let rest in the fridge for 10 hours.

SMOKING THE PORK

1. Prepare your pellet smoker with a full hopper of pellets, and preheat to 225 degrees.
2. While the smoker preheats, remove your pork from the fridge and unwrap it from the plastic.
3. Insert the meat thermometer into the thickest portion of the pork.
4. When the smoker is ready, place the pork FAT side DOWN on the grill grates.
5. Close the smoker and let her rip for 12 hours.
6. Once the internal temperature of the pork reaches 205 degrees, remove it from the smoker and let it rest on a cutting board, covered in foil for 45 minutes.
7. After 45 minutes of resting, shred with meat claws and serve however you want to!