Slow-Roasted Pork Butt
Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.
In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.
Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.
Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.
Shredded, pulled-apart pork butt on a tray lined with parchment paper and tongs
Let cool for a few minutes before shredding using 2 forks.
To serve, mix with your favorite barbecue sauce, stack on hamburger buns, and enjoy!