Elly, this is good...

I sometimes use a variation of this method for whole picnics when I want to shred them for barbecue. I use a large oval enamaled cast iron dutch oven and it browns beautifully, even at a lower temperature. Is there anything better than that crusty browned pork from the bottom?

I think that the butt is under appreciated because of the large amount of fat it had back when pork was fattier. I was so pleasantly surprised when I finally gave it a try. My favorite supermarket even removes some of the fat when they bone and tie it.