It'S Ok To Cheat Pulled Pork - cooking recipe

Ingredients

4 lbs pork shoulder or 4 lbs boneless pork loin
1/2 cup yellow mustard
1/4 cup honey
3 tablespoons brown sugar (light or dark, whatever you prefer)
3 tablespoons chili powder (again, either light or dark is fine)
2 teaspoons cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons celery salt (my preference is the celery seed) or 2 teaspoons celery seeds (my preference is the celery seed)

Preparation

Rub the meat (fat side up of course) with the mustard until the top is coated sufficiently.
Drizzle the honey on in a zig-zag pattern (I like side-to-side as opposed to top-to-bottom).
Sprinkle on the remaining ingredients in order, covering the top of the meat entirely with the spices.
You can apply the rub the night before if you'd like, but it is not vital.
Prepare smoker per manufacturer's instructions.
When the smoker has reached 225-250F add the meat. Be sure to keep the smoker's temp around this level for best results.
After approximately 3 hours turn your oven on to 225\u00b0F.
Prepare a serving dish with a double layer of foil that will be large enough to complete wrap around the meat and seal tightly.
When oven is up to temperature transfer the meat to the foil and wrap lightly.
Place pan on center rack and cook remaining 3-4 hours.
Allow the meat to settle for at least ten minutes before shredding with a fork. The pork should have an internal temperature of at least 195\u00b0F This will make for much easier shredding.
I like to serve my pulled pork with with the sauce described in Recipe #204901.