In a large pot, combine 4 quarts water, 1 C salt, 1/2 C brown sugar and 3 tbsp liquid smoke.

Place the pork in the brine and cover.

Chill in the refrigerator for 2 hours.

Preheat oven to 350 degrees F.

Remove the pork from the brine and pat dry with paper towels.

In a small bowl, combine 2 tbsp mustard, 2 tbsp Dijon, 1 tbsp liquid smoke and 1 tbsp honey.

Cover the pork on all sides with the mustard mixture.

In another small bowl, combine the 2 tbsp brown sugar, 1 tsp salt, 2 tbsp smoked paprika, 1/2 tsp cayenne and 1/2 tsp freshly ground black pepper.

Cover the pork with the dry rub mixture on all sides.

Place the pork, fat side up on a rimmed baking sheet that has been covered in foil and fitted with a rack.

Place a piece of parchment paper on top of the pork to cover and tightly cover the entire pan with foil.

Bake in oven for 3 hours.

Tent the pork with foil for 20 minutes to let it rest.

Shred the pork apart and mix to evenly distribute fat and seasonings.

Carolina Style Mustard BBQ Sauce