Preheat your smoker to 275°F for indirect cooking. Season the Boston butt evenly with salt, black pepper, garlic powder, and BBQ rub, pressing the seasoning firmly onto all sides.

Place the pork directly on the smoker grates and cook for 6–8 hours, maintaining a steady temperature of 275°F. Mix together apple cider vinegar, ketchup, brown sugar, salt, and crushed red pepper, then mop the pork lightly every hour to build layers of tangy flavor and help develop a rich bark.

When the internal temperature reaches around 175°F and the bark is well set, wrap the pork using the foil boat method to protect the bottom while keeping the top exposed. Continue cooking until the pork reaches 203–205°F and feels probe tender with little resistance.

Remove the pork from the smoker and transfer it to a cooler or oven set to its lowest temperature, around 170°F. Let it rest for at least 1 hour, or hold for up to 6–8 hours to keep it hot and ready for serving.

Once rested, transfer the pork to a large pan and shred using two forks or meat claws. Discard excess fat and mix the meat with the rendered juices for maximum moisture and flavor.

Serve the pulled pork on sandwiches, over nachos, or on its own with extra mop sauce if desired. Enjoy immediately while warm and juicy.