1 boston butt 4-6 lbs
(Italian-Thyme and rosemary and fennel)
(Barbecue- John Wills dry rub or other commercial rub)
Season the meat all over with salt, pepper, and garlic powder. Add any other herbs and spices that you like. Place meat in a dutch oven and put cover on. I use my Le Crueset oval dutch oven. Put it in the oven on 280 and let roast about 6 hours. Ley cool 30 minutes and slice and serve.
I love to turn this into barbecue sandwiches by reheating with barbecue dry rub and Sticky Fingers Memphis style barbecue sauce.
This also makes great tacos, tostadas, enchiladas.
If mexican is not your thing, chop this up and add it to an Italian tomato sauce and serve with pasta.