You can replace food: If there is food in the recipe that you do not want to eat or is not available at the moment, you can replace it.
1 tsp capsicum
1 tbsp chilli powder
0.5 cups dark muscovado sugar
1 tsp garlic powder
3 tbsps coarse kosher salt
2 tbsps liquid smoke
1 tsp ground onion
4 lb pork butt
8 servings rub
If using my rub, mix ½ cup dark brown sugar, 3 T kosher salt, 1 T chili powder, 1 t garlic powder, 1 t onion powder and 1 t pepper.
Place a 4-5 pound (give or take a little) bone in Boston Butt on a large piece of plastic wrap. Rub with about 2 T of liquid smoke.Use the entire one cup of rub and coat the meat. That is a very heavy coat.Wrap the meat with plastic wrap. You may need a second piece. Refrigerate for at least 1 hour but over night if you can.When ready to cook, prep a large rimmed baking sheet with foil and a rack. Give it a heavy spray of PAM.
Place meat on rack and place in a 250 degree oven (not convection). I did not bother to preheat. I went with fat cap down.
Bake until internal temp of 190 plus. About 9-10 hours. This will vary some with the thickness of the meat and the oven. You have some flex time in the next step to get your timing right.
Remove from oven directly onto a large sheet of heavy duty foil. Wrap tight with the foil then wrap with several towels.
Place wrapped meat in a small cooler if available and rest for 1-2 hours until needed.Shred with forks. It will fall apart.