Season Pork Butt. Cover pork butt with oil, massage in.
Pour 1 cup Dominican sazon over the pork butt and massage in well.
Wrap in saran wrap. Then in foil. Refrigerate overnight. 24 hours or more preferred.
Once ready…
Place pork butt in a deep pot. Put pork butt in and add water until you are about halfway up the pork. Could be 1 to cups of water.
Boil for 45 minutes to 1 hour over medium heat. Turning the pork butt a few times.
While its boiling, preheat oven to 350ᴼ degrees.
Line a deep baking dish with nonstick Reynolds wrap.
Unwrap the pork butt and place in the baking dish.
Pour the juices over the pork butt.
Cover pork with foil.
Cook for 3 hours, basting once every hour.
Remove foil. Cook for 1 more hour. Basting every 30 minutes.
Once done, shred the pork and move to a platter as you do so.
Reserve the liquid from the pork in a separate container for leftover use.
Serve with rice and beans if you are going Latin style or with a green salad. Be sure to sprinkle some lime juice over the final served pulled pork for added flavor.