In a medium sized container, combine all the ingredients for the marinade except the pork butt. Once combined, add the pork butt and mix together for at least 10 minutes. Cover and refrigerate for 5 hours or overnight.
In a large sauté pan over medium-high heat, dump the pork butt and the marinade from the container into the pan. Add 1 cup of water to the pan. Cover and simmer for 15 minutes. Cook for another 5 minutes uncovered or until the liquid is mostly gone. Stir constantly.
Add the 2 tablespoons of oil to the pan to caramelize the meat. Once the meat looks glazed, season with salt and pepper to preference. Enjoy!