"I made this recipe using smoked paprika a pork butt that was a little over 4 pounds. I put the rub on, wrapped it in plastic and refrigerated it overnight. I cooked it on rack in a roasting pan covered with heavy duty foil (easy clean up). I cooked it as long as called for, even though the meat was smaller. Once done, I turned the oven off, wrapped it in foil and left it in the warm oven for about an hour before pulling. It was excellent!