How do you like to braise Pork butt in a Dutch oven?

I'm curious to know what your go-to recipe is for braising Pork butt. Some people add lots of ingredients, while others just use an S&P dry rub and a cup of apple cider vinegar diluted with stock.

I'm wondering what braising liquid, spices, temperature, and cooking time you use. Do you braise it with the lid on or off?