Preheat your oven to 300°F (150°C).

Pat the pork butt dry with paper towels. This helps the rub adhere better and promotes a nice crust. Rub the entire surface of the pork butt with olive oil.

In a small bowl, combine the brown sugar, smoked paprika, chili powder, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to create your spice rub.

Generously coat the pork butt with the spice rub, pressing it into the meat on all sides. Ensure an even coating.

Place the seasoned pork butt fat-side up in a roasting pan. If you have a rack, use it to elevate the meat. Pour the chicken broth or apple cider vinegar into the bottom of the pan. This will create steam and help keep the pork moist during cooking.

Cover the roasting pan tightly with aluminum foil or a lid. Place it in the preheated oven.

Roast for 4 to 6 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the meat is fork-tender. The cooking time will vary depending on the size and thickness of the pork butt.

Once cooked, carefully remove the pork butt from the roasting pan and place it on a large cutting board or baking sheet. Let it rest, loosely tented with foil, for about 15-20 minutes.

Using two forks, shred the pork, discarding any large pieces of fat. The meat should pull apart easily.

If desired, you can toss the shredded pork with a bit of the cooking liquid from the pan to add extra moisture and flavor. You can also mix in your favorite barbecue sauce at this stage.