Nashville Hot Pulled Pork

Score fat cap on pork shoulder diagonally, turn and repeat.
Pour Nashville hot sauce on Boston butt and rub on all sides.
Place in aluminum pan, cover with foil, and place in fridge overnight.
In a large bowl, whisk together Cayenne, Turbinado sugar, Smoked paprika, black pepper, kosher salt, garlic powder, onion powder, and mustard powder.
Save extra rub to add after shredding meat.
Wipe marinade off meat and generously apply Nashville Hot rub on all sides.
Place on smoker at 250 degrees until a nice bark develops and internal temp is around 170 degrees.
Wrap in foil and place back on smoker until internal temp hits around 205.
Rest 1 hr before shredding.
After shredding, apply more Nashville hot rub and then enjoy!