My Boston butt weighs 3.30 lb this time.

Trim some fat from the pork.

Cut the pork into 4 chunks.

Combine all the dry rub seasoning in a bowl.

Rub thoroughly over all sides of the meat.

Wrap the meat in a plastic wrap.

Put in an airtight bag and refrigerate over night.

Oil in a large Dutch oven over medium high heat. Place meat

Sear on all sides until nicely browned. Remove the meat.

Heat to medium, add garlic/shallots and cook until fragrant.

Scrape any browned bits from the bottom of the Dutch oven.

Place the meat back into the Dutch oven. Add liquid smoke.

Bring it to a simmer and adjust the heat to gently simmer it

Cover and cook for 3 hours or until pork is easily shredded

After 3 hours of cooking...

Turn off the heat, transfer the pork onto the plate.

Use two forks to shred the meat.

Transfer cooking liquid, skim most of the fat, and discard.

Add the cooking liquid to the Dutch oven.

Bring to a boil and cook until liquid is reduced by half.

Remove from heat, put back the shredded pork.

Taste, season with salt and vinegar as needed.

Serve on buns, and add your favorite BBQ or hot sauce!

Add coleslaw with mild cheddar and Kansas city BBQ sauce!