I never salt a pork butt until after I pull it . While it’s spread out I lightly salt with about the amount I would have put on it had it been unsalted on my plate. Just mix it up well and it will be fine. In all honesty I wrap mine at 180 F internal to speed things up and get some liquid to add back in when I pull the pork. I’m very happy with how they turn out.
I am not a big user of salt in anything (but corn on the cob and fries) so I dry brine my proteins with a commercial rub and I figure it has enough salt for me and others can always add salt to their meal. Everyone in my family will complain about more salt.
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