Sugar Lips Pulled Pork with Peach Nectar

Rub the pork cushion meat with Butcher BBQ Honey Rub and Premium Rub. Spritz the meat every 45 minutes with peach nectar. Smoke the pork until its internal temperature reaches 170°F. At 170°F, slather the pork with Cholula Chipotle Honey, brown sugar, and more peach nectar. Tightly wrap the pork in foil and return it to the grill at 275°F. Continue cooking until the internal temperature reaches 206°F. Remove the meat from the grill and let it rest for 1 hour. After resting, pull the pork apart and slather it with Traeger Grills Sugar Lips BBQ Sauce.