In a heavy sauce pan over low heat, combine ketchup, cider vinegar, lemon juice, garlic powder, onion powder and garlic pepper and stir well. Simmer, stirring occasionally, for 10 to 15 minutes.
- 2 cups Ketchup
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Pepper
Season pork butt generously with dry rub seasoning. Place pork in a resealable plastic bag.
Spread mustard evenly over butt while inside the bag to avoid mess. Seal bag and refrigerate overnight.
Preheat smoker to 225°F.
Place butt on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 185°F.
Remove from smoker. Cover with heavy-duty aluminum foil and return to smoker.
Increase smoker temperature to 275°F. Smoke for an additional 2 hours or until internal temperature reaches 200°F.
Let meat rest inside foil for 30 minutes. Then pull pork, Add to slider buns, pour on BBQ sauce, serve and enjoy!