Rub mixture on all sides of the butt. Wrap in plastic wrap and refrigerate 24 hours.
There are numerous ways to cook this. You can do all crockpot, all oven, a smoker, or a mix. I have no smoker but like a moist inside and a crispy bark (the burnt outside) so I’ll be starting in the crockpot and finishing in the oven. Don’t just follow my recipe. Google it and explore the many options of pulled pork.
Place a layer of sliced onions in the bottom of a crockpot. Set butt on onions and tuck a few cloves of peeled garlic and a couple bay leaves under the edges of the butt.
Slow cook on high for 4 hours. Your meat thermometer should read 165 degrees at this point.
Remove from the crockpot and place in a 300 degree oven for 2 hours. This should bring your butt to 195 degrees internally. Continue to cook for an additional 1-2 hours.
Remove from the oven and rest butt for an hour before pulling apart and removing fat.
Serve on your favorite bun or roll with the BBQ sauce of your choice and a healthy heaping of coleslaw. I’ve included my preferred recipes for all below.