COOK IT.
In a saucepot on the stove, add 1 cup water and bouillon cube. Heat and stir on medium heat until the bouillon cube completely dissolves.
Add brown sugar and stir until it dissolved. Turn off heat and add peach nectar, soy sauce, grape juice, and Worcestershire sauce and mix well.
After all ingredients are dissolved, add ice and stir to help cool it down.
Allow to cool and refrigerate for at least an hour before using.
Preheat your pellet grill or smoker to 250°F.
Place pork butt fat side down in a pan. Using a meat injection needle, inject your cooled mixture across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site. Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it's cooking.
Sprinkle meat side thoroughly with BBQ Rub, then rub in while wearing gloves.
Allow to rest 30 minutes before placing on grill. Place in smoker at 250°F.
After 3.5 hours, or when the internal temperature reaches 145°F, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.
Cover in foil and return to smoker at 275°F. Check for tenderness when pork butt approaches 190°F.
The bone should be showing 1'' or more when it is at 194°F.
When it's tender, remove from smoker and let rest for 30 minutes to 1 hour.
Either with BBQ gloves or meat claws, remove the bone and pull the pork, placing aside any large pieces of fat. Serve & enjoy!