For the pork:

Preheat the oven to 450º F (230º C).

Using a pairing knife, cut 12 small slits into the pork that are about 1

1/2 inches deep each. Push a garlic clove into each slit. Season the

pork evenly on all over with the salt and pepper.

In a 9×13 inch baking dish or shallow roasting pan, place the pork butt,

fat side up. As pork bakes the fat will melt into the meat creating

succulent pull pork.

Roast the pork butt in the preheated oven for 30 minutes.

After 30 minutes, reduce heat to 325º F (165º C). Being very careful

not to burn yourself on the hot pan, pour 3/4 cup water around the

pork (not on the pork). Cover the pan with foil and continue roasting for

another 1 1/2 hours.

Remove foil and continue roasting until pork is tender and meat has

started to pull away from the bone, about 1 1/2 hours more. To check

for doneness, use an instant-read thermometer inserted into the center

of the pork butt, it should read at least 145º F (63º C).

Remove the pan from the oven and let stand for 20 minutes to rest and

allow the juices to redistribute.

Cut away the large fat layer and any other large pieces of fat. Using

two forks, shred the pork. Serve with your favorite BBQ sauce or use

the recipe below for an authentic taste of Alabama.

For the bbq sauce:

In a medium bowl, place the mayonnaise, cider vinegar, horseradish,

lemon juice and zest, mustard, garlic, cayenne, salt and pepper. Whisk

to combine thoroughly. The sauce should be smooth and creamy. Cover

with plastic film and refrigerate until ready to serve.