Remove the Boston butt from the refrigerator 30 minutes before cooking and preheat the oven to 325°F.

Score the fat cap in a crosshatch pattern about 1/4 inch deep and pat the meat dry with paper towels.

In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper.

Rub the spice mixture all over the pork shoulder, coating every surface evenly.

Place the rubbed pork fat-side up in a roasting pan and pour 1 to 2 cups of broth around the meat.

Roast uncovered in the preheated oven at 325°F for 5 to 6 hours, until the internal temperature reaches 190 to 205°F.

After 4 hours, check the bark and if it is darkening too quickly or the pan is dry, tent loosely with foil and add 1/2 cup broth.

Once cooked, remove from the oven and let the meat rest for at least 15 minutes.

Using two forks or shredders, pull the pork into bite-sized pieces, discarding large pieces of fat or bone.

Toss the pulled pork with apple cider vinegar or barbecue sauce before serving.