What makes this recipe special?
With practically no hands-on effort and only a few ingredients, this pork cooks low and slow for 10 hours until it's fall apart tender.
Add pellets to the smoker, and preheat to 225°F. Combine half of your brown sugar with paprika, pepper, garlic, minced onion, and chili powder in a bowl, and mix well.
Set the pork butt on a cutting board, and rub down entirely with olive oil.
Making sure to get every side, sprinkle the whole pork with salt flakes.
Sprinkle the boston butt rub mixture on all sides of the boston butt, making sure to spread it evenly across the entire surface including crevices.
Open the preheated smoker, and place the butt inside. Cook for 6 hours or until the internal temperature reaches 165°F.
Remove from the smoker, then place it in an aluminum roasting pan and sprinkle it with the last half of brown sugar. Place the stick of butter on top of the roast, cover the pan with tin foil, and place it back in the smoker.
Continue smoking for another 4-6 hours, depending on the size of the boston butt, until the internal temperature reaches about 203°F.
Remove, and allow the pork to rest for another 2 hours without removing the foil. Once rested, shred with a fork and enjoy!