Slow-Smoked Pulled Pork (Boston Butt)

In a small bowl, meticulously blend the dark brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper to create the dry rub. (5 minutes)

Generously coat the Boston butt roast with spicy brown mustard, ensuring every surface is covered. Then, lavishly sprinkle the dry rub all over the roast, working it into the nooks and crannies for maximum flavor infusion. (10 minutes)

In a separate bowl, harmoniously combine the pickle juice and olive oil to create the basting mixture. (2 minutes)

Preheat approximately 5 pounds of charcoal in a smoker, following the manufacturer's instructions, until the coals are white and flaming. Distribute 7 to 8 large fruit wood chunks evenly over the coals to infuse the pork with a delightful smoky flavor. Position a drip pan on top of the coals, then carefully pour in the pilsner-style beer and enough water to fill the pan, creating a moisture-rich environment. Close the smoker and allow the liquid in the drip pan to reach a boil. Place the prepared Boston butt roast on top of the drip pan, then close the smoker. (30 minutes)

Smoke the roast, turning it every hour to ensure even cooking and browning, for approximately 2 hours. As needed, replenish the wood chunks to maintain a consistent temperature of 350 degrees F (175 degrees C). Every hour, baste the roast generously with the pickle juice and olive oil mixture to keep it moist and flavorful. Continue this process of smoking, turning, and basting for an additional 2 to 3 hours, or until an instant-read thermometer inserted into the center of the roast registers 175 degrees F (80 degrees C). (4-5 hours)

Carefully remove the smoked roast from the smoker and wrap it tightly in aluminum foil. Allow the roast to rest for approximately 30 minutes to allow the juices to redistribute, resulting in a more tender and flavorful final product. (30 minutes)

Unwrap the rested roast and cut it into manageable chunks. Using your hands, shred the chunks into delicate strands, then transfer them to a large bowl. Repeatedly squeeze the strands with both hands, mixing after each squeeze, to further tenderize the pork and evenly distribute the flavors. (15 minutes)