I just smoked my first pork butt a week ago. Very forgiving piece of meat...
Rub with yellow mustard and your choice of dry rub, smoke at ~250*F until it hits ~190*F. Wrap in saran wrap and a towel and put in a cooler until it's cool enough to pull.
I added a little bit of sauce after pulling made from 1/2 cup apple juice, 1/4 cup apple cider vinegar, ~1/8 cup vegetable oil, and some of the rub. Had some Sweet Baby Rays BBQ sauce for those that like that.
It came out great and can't wait to do it again.
I like Bobby Flay's slaw recipe - though most are about the same...
Ingredients
1 head cabbage,finely
2 large carrots , finely
3/4 cup mayo
2 tbls. sour cream
2 tbls. grated onion
2 tbls. sugar or to taste
2 tbls. vinegar
1 tbls.dry mustard
2 tsp. celery salt
salt and pepper to taste
Combine cabbage and carrots. In another bowl, whisk rest of ingredients.
Taste for seasoning and add more sugar, salt, or pepper if needed.