Pork butt in oven

Open oven roasting will give you a slightly dryer pork roast than croc pot.

Wrap it in foil and it will remain plenty moist.

We do tenderloins open at 350 for 20-30 minutes all the time on an open roaster pan - no water under them. They work fine and are plenty moist.

If you are worried, wrap it in foil and put it in something to catch the juice should it leak.

I rubbed one down with a pack of Ortega taco seasoning, then put it in the crock pot with a bottle of Shiner Bock. Makes the best taco meat ever. Serve on fresh-made tortillas with some queso fresco.

I've never done one completely in the oven but I almost always finish mine off in the oven. I'll usually smoke mine for about 4 or 5 hours and then let it come to temperature in an oven set to about 225. I put it in a deep roasting pan so the juices stay with it and I just cook it til it hits 205 degrees. Then I take it out of the oven and wrap it in foil and then wrap that in towels and stick it in a cooler for 2-4 hours. After that it's super easy to pull. It's never really dry after that but I'll sometimes add some of the juices from the roasting pan back to the pulled meat for more flavor.

I'm sure my way is more steps than necessary but if it ain't broke don't fix it. Plus you can just set it to be done a few hours before you need it and then pull it when ready while it's resting. Probe thermometer is your friend. Don't even have to open the oven.