COOK IT.
Preheat your grill or smoker to 225°F
With a knife, trim excess fat from the pork but and season generously on all sides with BBQ rub.
Place the seasoned pork butt on the upper rack of your preheated grill, fat cap up, and smoke until it reaches an internal temperature of 165°F, about 3 hours. Optional: spritz the pork butt with a 4:1 ratio of apple juice to rice vinegar every so often during the smoking process.
Once the pork has reached an internal temperature of 165°F, remove from the grill and place in an aluminum pan. To the bottom of the pan, add 1/2 cup of rice vinegar and 2 cups of apple juice. Cover pork and pan with aluminum foil.
Place covered pork back in the grill and raise the temperature to 350°F to braise. Braise until the internal temperature reaches 205°, another 3-4 hours. Remove from the grill and allow the meat to rest for 20 minutes.
Remove the pork butt from the aluminum pan, remove the bone, and pull with meat claws or shredders. In a food processor, blend chili oil, black garlic, green onion, Dijon mustard, rice vinegar, and soy sauce. Add homemade chili garlic sauce to the pulled pork and mix to coat well.
Serve with a side of Korean BBQ sauce or assemble on toasted buns with crispy fried onions and sesame seeds. Enjoy!