Marinade: 2 cups cider vinegar 1 cup corn oil 1 can pineapple concentrate 1/4 cup salt (non-iodized) 1/8 cup paprika 1/8 cup Worcestershire sauce 1/8 cup white pepper 1 chicken bouillon cube (dissolved in 2 tablespoons water)
Rub: 3/4 cup sugar 1/2 cup salt (non-iodized) 1/3 cup black pepper 1/4 cup paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon celery salt 1 tablespoon hickory salt 1 tablespoon msg, optional 1 teaspoon ground cumin 1 teaspoon ground sage 1/4 teaspoon cayenne pepper
Glue: 2 tablespoons yellow mustard 1 tablespoon honey 1 pork butt (approximately 5 pounds) Apple and hickory wood chips, soaked in water for at least 30 minutes, for smoking Charcoal, for smoker
Remove the pork from the marinade and pat dry with paper towels.
Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.
Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.
Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.