In a small mixing bowl, combine all dry rub ingredients: 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp kosher salt, 1 tsp black pepper freshly ground, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, ½ tsp cayenne pepper, and ½ tsp dry mustard. Mix well until evenly combined.

Pat the 4 lb bone-in pork shoulder also called pork butt completely dry with paper towels. Coat all sides evenly with the 2 tbsp yellow mustard used as a binder for the rub — this acts as a binder and won't affect the flavor. Then press the dry rub generously all over every surface of the pork, including the underside and any crevices.

For best results, place the rubbed 4 lb bone-in pork shoulder also called pork butt on a plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour or overnight. This allows the rub to penetrate the meat. If short on time, you can proceed immediately.

Preheat your oven to 300°F. Place the 4 lb bone-in pork shoulder also called pork butt fat-side up in a large Dutch oven or deep roasting pan. Pour the ½ cup apple cider vinegar and ½ cup chicken broth into the bottom of the pan — this creates steam and keeps the meat moist.

Cover the Dutch oven tightly with its lid (or cover the roasting pan tightly with two layers of heavy-duty aluminum foil). Place in the preheated oven and cook low and slow for 7–8 hours, until the 4 lb bone-in pork shoulder also called pork butt is completely fall-apart tender and an instant-read meat thermometer reads at least 200°F in the thickest part.

Carefully remove the 4 lb bone-in pork shoulder also called pork butt from the oven. Transfer it to a large cutting board or baking sheet and let it rest, uncovered, for 20–30 minutes. Reserve the pan drippings — don't throw them away!

Using two forks or your hands (once cool enough to handle), shred the 4 lb bone-in pork shoulder also called pork butt, discarding the bone and any large pieces of fat. The meat should pull apart effortlessly. Skim the fat off the reserved pan drippings and pour a few spoonfuls back over the shredded meat to keep it moist and flavorful.

While the 4 lb bone-in pork shoulder also called pork butt rests, make the BBQ sauce. Combine 1 cup ketchup, ½ cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp hot sauce such as Frank's (if using) in a small saucepan over medium heat.

Stir the sauce and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning — add more ½ cup apple cider vinegar for tang, more 2 tbsp brown sugar for sweetness, or more 1 tsp hot sauce such as Frank's for heat. Remove from heat.

Toss the shredded 4 lb bone-in pork shoulder also called pork butt with as much grill sauce as you like — start with half and add more to taste. Serve piled high on toasted 8 pieces brioche or potato buns toasted with 2 cups coleslaw store-bought or homemade on top, or serve the sauce on the side for dipping. Enjoy!