Rub the butt with 2 tablespoons Meat Church Honey Hog and Loot N Booty BBQ Everything Rub.
Light your coals with a chimney starter. Let burn for 10-15 minutes. Dump into the basket of the Barrel House Cooker. Set the intake to your altitude setting. Set the barrel onto the base, and let the coals burn for another 5-10 minutes with the lid open. Place the open frame on the middle level of the smoker. Add the two half grill grates.
Place the meat on the grill grates and smoke for 3½ hours. Adjust the altitude setting, if needed, to keep the cooker temperature between 275-325 degrees.
Lay two large pieces of foil on the counter. Place 4 tablespoons of butter on the foil with Worcestershire sauce, cola and 1 teaspoon Everything Rub. Place the pork butt on the mixture, and tightly wrap it.
Return to smoker and cook until it reaches 200 degrees, about one hour.
Wrap it in a towel and put in a cooler (without ice) for two hours.
Remove it from the cooler and pull the meat, removing any large pieces of fat.
For extra flavor, toss the pork in some of the juices from the foil and extra BBQ rub.
The best trick I've found for pulling pork is to wear glove liners under a pair of latex gloves. This way you can get in there with your fingers to separate the fat from the meat, and you won't burn your hands.
To make pulled pork sandwiches, toss the shredded pork in your favorite barbecue sauce. Load onto a bun with pickles and onions.
To make carnitas, heat 2 tablespoons of oil in a large skillet. Add about 2 cups of shredded pork and 1 teaspoon cumin. Fry, stirring occasionally, until it's crispy. Serve with tortillas and taco fixings.