Entirely Elizabeth

12 Remove the pork butt from the refrigerator and allow to sit at room temperature for an hour or so.
0 Preheat smoker to 225° F. I used a mixture of Apple and Competition Blend pellets by Pit Boss.
1 Place pork butt in the disposable aluminum pan and rub evenly with mustard. 
3 Sprinkle with the BBQ rub, salt, and black pepper. Be sure the pork butt ends FAT SIDE UP. This allows the juices from the fat to run down the meat as it smokes.
4 Place the digital meat thermometer probe into the thickest part of the pork butt.
2 Place pork butt in the smoker on the middle rack (avoiding direct heat). Make sure the thermometer probe wire is outside the smoker and plugged into the smoker or unit so internal temperatures can be monitored.
10 Smoke pork butt until it reaches 145° F.
11 Pour the apple cider vinegar into the disposable aluminum pan and continue to smoke until the pork butt reaches 165° F.
5 Remove the pork butt from the smoker and wrap it tightly in two layers of aluminum foil so the juice says contained with the pork butt.
7 Place the pork butt back in the disposable aluminum pan and smoker until the meat reaches 195°F to 205° F. The higher the internal temperature, the softer the pork will be.
6 Remove from the smoker and allow the Smoked Pork Butt to rest for 30 minutes to 2 hours prior to shredding.
8 Shred the pork butt with two forks. Discard the bone, any chunks of fat or gristle. 
9 Sprinkle the pulled pork with an additional tablespoon of BBQ rub and serve.