- Cut pork butt into 3 or 4 pieces. Mix together all of the other ingredients and rub pork butt completely. Place on a plate, cover, and refrigerate for 3 days.
- Place in hot smoker and smoke at 170 degrees until done, about 4 hours.
- In a large cast iron pan, heat olive oil over medium-high heat. Sauté Tasso ham with the white parts of the onions and garlic for 3 minutes. Add the mussels and sauté 1 minute longer.
- Pour in beer and cover pan to steam. When all mussels have opened, about 2 minutes, finish with green onion and garlic tops, tomatoes, butter, and salt and pepper. Pour into bowl and serve.