Preheat the oven to 275°F to 300°F
Pat the pork butt dry
Season the pork butt generously with salt, pepper, and any preferred rub
Place the pork butt in a roasting pan or Dutch oven
Add a small amount of liquid if desired, such as broth or water
Cover tightly with a lid or foil
Roast until the internal temperature reaches 195°F to 205°F
Check for tenderness with a fork or probe
Uncover during the last 20 to 30 minutes if you want a browned exterior
Rest the pork butt for 20 to 30 minutes before shredding or slicing
Shred or slice and serve