COOK IT.
Preheat pellet grill or smoker to 275°F
Place diced pork in a bowl, add 1/4 cup of habanero or other spicy honey mustard, and mix well until all pieces are evenly coated.
Generously season each piece of pork with GSP rub.
Place the pork pieces directly on the upper rack of your preheated grill and smoke for 4 hours. Rotate as needed to ensure even color and cooking.
In a small sauce pot over medium heat, combine brown sugar and cider and heat until sugar is dissolved. Remove from heat and whisk in 1/2 cup honey mustard and 1/2 cup habanero honey mustard.
After about 4 hours, remove the pork pieces from the grill and place into a half-size aluminum pan. Add the cider glaze to the pan.
Place pan on the grill and raise the temperature to 300°F. Flip and rotate the pieces every 15 minutes to ensure even cooking.
After 2 hours, the pork should be fork tender. If not, let smoke for longer.
Once tender, remove from the grill and let sit for 15 to 20 minutes before serving.