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Preheat your smoker to 250°F.
Score the fat cap on your pork butt, then coat it in mustard as a binder.
Season the pork butt on all sides with salt, pepper and garlic.
Place the pork butt on the smoker and let smoke for 8 hours, or until the internal temperature reaches 165°F.
Transfer the pork butt into another pan with the fat cap down.
Sprinkle the ranch seasoning over the top of the pork butt, then add the chicken broth to the bottom of the pan. Then take the jar of pepperoncinis and pour them on top, including the juice.
Cover the pan with foil, place it back on the smoker & increase the temperature to 300°F.
Let smoke for a few more hours or until it reaches an internal temperature of 200°F and it's probe-tender.
Let rest for 20-30 minutes, then shred and enjoy!