Add first 11 ingredients to a large plastic ziplock bag. Close bag and gently shake it to mix ingredients.
Add Boston butt. Close bag and turn over several times to evenly distribute marinade ingredients.
Marinate for at least 4 hours up to overnight. Turn bag over several times while marinating. Remove marinated pork from refrigerator and keep at room temperature at least one hour before cooking. Tip: place marinade bag on a rimmed baking sheet in case it leaks.
When ready to cook, preheat oven to 425 degrees.
Remove meat from marinade bag and place on a baking rack inside large baking pan. Season all sides with salt and pepper.
Pour marinade in the bottom of the pan along with 1 cup water.
Roast at 425 degrees for 30 minutes.
Reduce temperature to 350 degrees and cook for 2 hours or until internal temperature reaches 175 degrees. Baste with marinade several times while cooking. Add more water to marinade if necessary. Note: if you want to pull the pork instead of slicing, cook to an internal temperature of 190 degrees.
Remove to cutting board. Tent with aluminum foil and let rest 30 minutes before slicing.