Line a large baking sheet or 9x13 pan with two layers of heavy duty foil. Crimp the seams well. Now lay 2 large sheets of foil lengthwise so that they over hang the sides of the pan by at least 1 foot. Then lay 3 sheets crosswise, also making sure that they extend over the edges by at least 1 foot. fold the edges of the pieces together on the bottom so that they form a seam going in each direction.

Preheat the oven to 375 degrees.

Make the spice rub by mixing all the spices together. You may have a few small lumps of brown sugar that refuse to break up, but that's ok!

Lay the pork butt in the middle of the foil covered pan, then pull up the edges slightly. This will keep any liquid smoke from leaking out of the foil.

Pour the 3 tablespoons of Liquid Smoke onto the meat and turn to coat all sides. Let sit for about 3 minutes to soak in.

Rub the spice mixture into all sides of the meat with your hands, making sure that it sticks well.

Roast the pork for 30 minutes at 375F.

Remove the roast after 30 minutes and turn the oven to 300 degrees.

Pull the foil loosely up around the pork butt, being careful not to let the foil touch the roast. Crimp the top edges of the foil so that steam can't escape.

Roast the pork butt at 300 degrees for 4 1/2 to 5 1/2 hours, depending on the size. Check for tenderness at the 4 1/2 hour point. The meat should be fork tender and separate easily into strands.

Place the pork butt into a large bowl and pull apart with two forks. Pour the juices from the foil into the bowl, then stir well.