Set the smoker temperature to 250℉ and preheat, lid closed for 15 minutes. Trim excess fat off and rub the yellow mustard over the whole shoulder (this doesn't affect the taste, it helps hold the seasoning). Generously season with the homemade rub on all sides. Allow it to sit for 15 minutes before adding to the smoker.
Place the pork (fat side up) on a baking sheet (to catch the juices) and transfer it to the smoker.
Cook on the smoker until the internal temperature reaches 160F (around 3-5hours). Mix the coconut aminos, Frank's Hot Sauce, and apple cider vinegar together.
Stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. Place the pork butt in the center of the foil, then bring up the sides of the foil a little bit. Pour the hot sauce mixture over the top of the pork. Wrap the foil tightly around the pork, ensuring the liquid does not escape.
Place back on the smoker and cook until the internal temperature reaches 205F, around 3-4 hours.
Once the temp reaches 205F, remove from the smoker and allow to rest for 45 minutes in the foil. After 45 minutes, shred with a fork and add to a platter. Remove any fat from the liquid and pour it over the top of the shredded pork.
Mix together the ranch coleslaw and serve the pork over the top along with a few pickles slices. Enjoy!