I try different prep methods but the most recent success has involved:
3-4 pound Boston Butt
Immerse in cider vinegar and water for 30 minutes.
Cover with 3 tbsp of salt and 1 tsp of raw sugar and let rest for at least half an hour.
Place in a 250 degree oven for 6 hours.
After 3 hours begin basting the butt every half hour with the juices in the pan.
When done, remove and let rest for 30 minutes.
Pull apart with forks.
I remove some of the remaining connective/fatty internal pieces, but break up the browned external fat with the meat.
I usually combine 2 tbsp of cider vinegar and 1 tsp of cayenne with the meat as I finish pulling it.
I drew on David Chang's article in Lucky Peach for this recipe.