This morning I put a little rub and some kosher salt on a Boston butt. The roast is on a rack in a pan, with some water and liquid smoke below the rack. It’s covered tightly, and I have it cooking at 250ºF. It’s been in the oven for about two hours, and I’m thinking of letting it go for another eight hours or so.
Sounds good. I do mine uncovered to get a nice crust on the pork. Don’t worry, it doesn’t dry out. But covered is the more typical way to do it. You can’t go wrong with Boston butt. Just wait until the collagen is completely rendered. At 250F, depending on the size, it can be finished at 6-7 hours total cooking time (although covered, it may be even less–I’d start checking at 5 hours). Just test it from time to time with a fork. When the butt slumps on itself and the bone wiggles freely, it’s done. Final temps can range anywhere from about 193-202, depending on the meat. I don’t go by temp other than to give me an idea of when it might be getting ready. ETA: Oh, and once it’s done, take it out of the oven and let it sit anywhere from 30 minutes to an hour.
Since I’m not actually smoking it, I like it covered to seal in the liquid smoke. I’ll take the foil off eventually, so all that yummy fat gets nice and crispy. I should go to the store sometime today to get a bag of cole slaw and some cole slaw dressing. I have some Stubbs Sweet & Spicy and Stubbs Original BBQ sauce in the cupboard.
I can bring buns!
Sounds like a good plan! You should also look up recipes for cochinita pibil for a Yucatecan take on pulled pork. That’s the one where you smear it in achiote paste and spices, wrap in a banana/plantain leaf, and serve as tacos with pickled red onions and a bit of habanero salsa on the side. Great eats!
Oh – When I said ‘I like to’, I mean I like to cover it when I do BBQ in the oven with country pork ribs, baby back ribs, and beef ribs. This is my first Boston butt.
Despite having lived in the Boston area for a great many years, I never heard the term “Boston Butt” before, and had no idea what this thread would be about when I opened it.
It sounds like a condition brought on by eating too many Boston Baked Beans.
According to Wiki, ‘The way the hog shoulder was cut in the Boston area became known in other regions as “Boston butt”.’ So in Boston maybe it’s just called ‘pork shoulder’?
Covered works ok, though I usually go uncovered. You don’t really need extra liquid, if the temperature isn’t too hot then uncovered with no extra liquid will be just right. OTOH not much will make it go wrong except very high heat or not enough time. I always use a dry rub, how much flavor you get without seasoning depends on the pig.
The key thing I need to know: When do I show up for dinner? 
You’re not all that far away from me… maybe I’ll just go sniffing around for delicious meats.
It’s Boston Butt around Boston as much as most places. I’ve seen it called both Pork Shoulder and Boston Butt, or both everywhere I’ve been.
Isn’t she the one who drank all the beer that time?
What are the sides and what kind of sauce?
These:
I thought it was a piece inspired by Dave Chappelle’s “Great New York Boobs.” 
Around here, at least, the shoulder is a more general term. The shoulder is split into two cuts: Boston butt (or simply “pork butt”) and picnic ham. The butt cut is closer to the shoulder joint, and the picnic is the cut is the part closer the trotters.
It’s all jiggly!
Good layer of fat on top, and it’s a-jigglin’. I stabbed a knife into the middle of the roast and I’d say it’s ready to eat. I drained off most of the rather large amount of drippings, and it’s back in the oven uncovered where it can do its thing until Mrs. L.A. gets home. I bought a bag of coleslaw and a jar of Marie’s cole slaw dressing (Mrs. L.A. likes that brand) and mixed them together.
The nominees for Most Misleading Thread Title are…
Coleslaw is also good with some thinly sliced red onion and diced jalapenos.
Negative.
I never had cole slaw with red onion in it until I started working in Seattle. (Buckley’s on 2nd Ave. serves it that way.) Didn’t like it. When it comes to cole slaw, I’m a traditionalist. Mrs. L.A. lived quite a bit in the South, and she likes just the veg and dressing too. Both of us will have raisins in it, but I don’t want any this time.