Smoked Pulled Pork with Black Bean & Corn Salsa

For the pulled pork:

1. Apply mayo and mustard as a binder to the pork shoulder.
2. Season generously with @verynoiceeseasoning.
3. Set your smoker to 250 degrees Fahrenheit.
4. Add the pork shoulder directly on the grill grates.
5. Smoke for 6 hours, periodically spraying with a mixture of apple juice and honey bourbon.
6. After 6 hours, wrap the pork shoulder tightly in aluminum foil with butter.
7. Place the wrapped pork in an aluminum foil pan and return it to the grill/smoker.
8. Continue smoking for another 1.5 hours, or until the internal temperature reaches 195-203 degrees Fahrenheit.
9. Remove from the smoker and allow the pork to rest for 30 minutes to an hour before shredding.

For the Black bean & corn salsa:

1. Small dice 1/2 red onion, 1/2 red bell pepper, and 1/2 yellow bell pepper.
2. Mince 4 garlic cloves and 1 jalapeño.
3. Remove corn from 2 cobs.
4. Drain 6 oz of canned black beans.
5. Roughly chop 1 handful of cilantro.
6. Combine all salsa ingredients in a bowl.
7. Add the juice of 1 lime and season to taste with @verynoiceeseasoning.