A Boston butt is actually a shoulder. You rub it down with spices and stick in in a cast iron dutch oven and let it cook on 200 degrees for about 5 hours and it becomes something else entirely.
I'm not going to call it BBQ. Around these parts; what I made might be close to BBQ - but missing some key things; smoke and the rest of the pig.
But it is good eats. When I took the lid off of the pot I was amazed at how much fat had turned to liquid. There must have been between 3 and 4 cups of it. I didn't keep it (I've got a whole jar of bacon drippings in the refrigerator for all my pork fat needs). Once you can pull the bone right out and you can break up the roast into smaller chunks - it's ready to drain and shred.
Some folks like it just like that. I added some cayenne pepper, cider vinegar, a squirt each of ketchup and mustard and a good pinch of Kosher salt.
I served it up with home made baked beans and slaw. No corn bread though...maybe next time.
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