Prepare the Pork: Pat the Boston butt dry with paper towels.

Score the fat cap in a crosshatch pattern.

Apply the Binder & Rub: Slather the pork with a thin layer of yellow mustard on all sides.

Generously coat the pork with BBQ rub, making sure to cover all surfaces. Pat the rub into the meat—don’t actually rub it in.

Prepare the Smoker: Preheat your pellet grill to the "smoke" setting (or around 225°F/107°C) for the first hour to get a good layer of smoke on the pork.

Place the pork fat side down on the grill to protect the meat from the heat coming from the bottom.

Cook Low & Slow: Smoke the pork for about an hour, then increase the grill temperature to 250°F (121°C) and continue cooking until the internal temperature reaches 165°F (74°C).

Wrap & Finish Cooking: Once the pork reaches 165°F (74°C), wrap it tightly in aluminum foil or butcher paper and return to the grill.

Increase the grill temperature to 350°F (177°C) and continue cooking until the internal temperature reaches 205°F (96°C) for tender pulled pork.

Rest & Shred: Allow the pork to rest for 30 minutes before shredding. This helps retain moisture and allows the meat to fully tenderize.

Pull apart the pork using two forks or your hands.

Melt the Butter: In a saucepan over medium heat, melt ½ stick of salted butter.

Add BBQ Rub: Mix in 2 tablespoons of your BBQ rub. Taste and adjust seasoning as needed.

Build the Sauce: Add 1 cup of ketchup, ¼ cup of apple cider vinegar, and 1 cup of pineapple nectar. Stir until combined.

Simmer to Thicken: Bring the sauce to a simmer over medium-low heat. Let it cook for 30-40 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Adjust Flavor & Serve: Taste the sauce and adjust for sweetness, tang, or thickness. Add more ketchup for a thicker sauce or simmer longer for intensified flavors.