24-48 hours before you plan to cook the pulled pork: Place the boneless pork butt in a large bowl that you can easily seal or cover. Add the salt, peppercorns, bay leaves and cinnamon stick. Add enough water to fully cover the meat. Cover the bowl and store the pork in the brine mixture in the fridge for a minimum of 24 hours.

While the pork is in the brine, prepare the Everything Dry Rub by placing all ingredients in a bowl and mixing until well combined. Store in a sealed container or zippered bag until ready to use. It can be stored for months in a sealed container at room temp.

When you are ready to cook the pork, preheat the oven to 300 degrees.

Remove the pork from the brine and discard the brine. Place the pork in a dutch oven or other oven safe baking dish with a lid or that you can cover well. Pat the pork dry with paper towels. Generously coat the pork in the Everything Dry Rub on all sides.

Cover the dish tightly with aluminum foil and/or the lid. I do both. Place in the center of the oven and let cook for 3-4 hours. Begin checking after the 3 hour point to see if you can easily insert a fork in the thickest part of the meat. Once you can do this and you see that the meat easily pulls apart, it is done. Remove from the oven and let rest for 10-15 minutes before shredding.

Remove large fatty pieces from the meat while shredding and discard them. Serve with a drizzle of your favorite barbeque sauce and apple slaw, on a bun or with cornbread.

In a medium bowl, combine the mayo, mustard, vinegar and sugar. Stir well.

Using the large holes of a box grater, grate both apples. Or cut the apple into matchstick pieces.

In a large bowl, combine the coleslaw blend and apple. Pour the mayo mixture on top and stir with a large spatula until well combined. Store covered in the fridge until ready to eat.

The apple slaw can be made several hours before you plan to eat and is best when made the day of. Leftovers can be stored in the fridge for 2-3 days, but the purple cabbage color will start to run.