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 in a crockpot, cook on low for 8 hours.