1. Brine, in Cherry Dr. Pepper, for 18-36 hours for tenderness.

  2. Let rub set for 30 minutes.

  3. Smoke at 225F for 1-1.5 hours per pound. Pull off the smoker at 205F internal temperature.

  4. Pork butts may need to rest for >2 hours.

  5. Using the KitchenAid stand mixer on the lowest speed, quickly shred the pork without burning yourself. Use the coated flat beater attachment.

  6. Cover with Grill 'n' Chips or Café Filet in a crockpot, cook on low for 8 hours.