Rub the pork butt with cayenne pepper, paprika, pepper, and mustard then marinate for at least 2 hours or more. Store in the fridge to keep it fresh.
After 2 hours, remove the pork butt from the fridge and thaw at room temperature.
Preheat an oven to 350°F and line a baking tray with aluminum foil.
Once the oven is ready, place the marinated pork butt on the prepared baking tray and cover with aluminum foil.
Bake the pork butt until tender then remove from the oven. Let it rest for a few minutes.
In the meantime, cut and trim the asparagus then toss with extra virgin olive oil, minced garlic, and lemon juice.
Cover a baking tray with aluminum foil then spread the seasoned asparagus .
Bake the asparagus until tender.
Once it is done, remove the asparagus from the oven and let it rest.
Slowly unwrap the pork butt then using a fork shred the cooked pork.
Place the pulled pork on a serving dish then serve with roasted asparagus.
Serve and enjoy.