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Use a rub of your choice and some Liquid Smoke. If using my rub, mix 1/2 cup dark brown sugar, 2 tablespoons kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper.
Place a 4 pound (give or take a little) bone-in (or boneless) pork butt on a large piece of plastic wrap if wrapping. Rub with about 2 tablespoons of liquid smoke (optional).
Use about one cup of rub and coat the meat on all sides of the pork butt with a heavy coat.
If you have time, wrap the meat with plastic wrap. You may need a second piece. Refrigerate for a few hours, but overnight is fine. If you don't have time, just apply the rub and pop it in the oven—which I usually do.
Prepare a large rimmed baking sheet with foil and a rack when ready to cook. Give it a heavy spray of PAM.
Place meat on rack and place in a 250° oven (not convection). Don't bother to preheat. Fat cap up or down does not matter. You can shorten the time by increasing the oven's temperature to 275°, but I suggest 250°.
Bake until internal temp of 195° plus (200°-205° is better). About 8-9 hours. This will vary some with the thickness of the meat, bone-in vs. boneless, and the oven. You have some flex time in the next step to get your timing right.
Remove from the oven directly onto a large sheet of heavy-duty foil. Wrap tight with the foil, then wrap with several towels. Place wrapped meat in a small cooler if available and rest for 1-2 hours until needed. It can stay warm for up to 4 hours is well wrapped in a cooler. This can help you get your timing right for serving.
Shred with forks. It will fall apart.