Trim away excess fat from the pork. I chose to keep some of the fat and place it on the bottom of the roasting pan to cook with the broth and juices and add flavor to gravy I made.

Place the pork in a roasting pan and on a rack in the pan if you have one. Brush the olive oil mixture over the entire pork butt/roast. You can also make a few slits in the meat to rub the mixture in.

Pour 1/2 inch or so of chicken stock in the bottom of the pan. Place pork in preheated oven and bake at the 425 temperature for 20 minutes.

Reduce oven temperature to 325 and remain baking until pork has reached an internal temperature of at least 165. Generally speaking, this will be about 40 minutes of baking per pound at this point. Add more chicken stock or water as needed.

Once cooked, remove from oven and allow to rest for at least 15 minutes. While it's resting you can make gravy by straining the broth from the pan, adding the drained broth to a small saucepan and gradually adding flour or cornstarch to thicken, whisking constantly.

Keep any leftovers in an airtight container in the fridge for 3-4 days.