Classic Pulled Pork Sandwich 
MAKES 8 TO 12 SERVINGS
COOK TIME: 7-10 HOURS

Boneless pork shoulder or pork butt, about 5-6 pounds

2 Tablespoons course salt

2 Tablespoons course ground black pepper 

Yellow mustard, to bind

Note: Slather the pork butt in yellow mustard to act as a binder for the seasoning. The mustard does not affect the flavor - it allows the seasonings to adhere easily.

Preheat the grill, oven or smoker to 250 º F. 

Rub pork with yellow mustard and season all over with salt and pepper.  Place the pork in an aluminum pan fat side up and place in smoker, on grill (indirect heat) or in oven.   Cook the pork at 250º F for 6 hours, then increase temperature to 275º F. Continue cooking until a thermometer inserted into the center of the pork (away from the bone, if bone in) registers 200-205º F. The skin should be crisp and the meat easily falls off the bone. Allow roast to rest at least 15-20 minutes.

To serve: Pull the brisket with your fingers (wearing gloves is easiest) or use two forks.  Pile the pulled pork on a bun and top with a generous pour of Okie Bo’s BBQ Sauce on the pulled pork. Serve it up with a side of sauce and some pickles.

Delicious and easy!