Place the pork butt fat side up in a roasting pan with a rack.
Bake for 30 minutes at 450ºF. Then, without opening the oven, reduce the oven temperature to 250ºF. Bake for 7-8 hours or until the internal temperature of the pork reaches 195-200ºF.
Take the pork out of the oven, cover it with aluminum foil and allow it to rest for 15 minutes.
Then use meat forks to shred the meat.
Save some of the juices from the pork to store the leftovers in. It helps keep the pork juicy.
Store any leftover pork in an airtight container for up to 3 days.
Freeze any leftovers for up to 6 weeks.
Notes
Refer to the article above for more tips and tricks.The calories shown are based on the pork shoulder serving 20, with 1 serving being 1/20 of the pork. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**