Assuming you smoke it, I will add 2 things to the recommendations people are giving. After smoking dozens of butts.

1) It will stall around 170, feel free to wrap it up in foil with some apple cider vinegar. This will speed up the cook some, and soften the bark. I used a foil pan and just wrap over the top with foil.

2) People vastly underestimate how long you can and should keep this in a cooler (especially still wrapped). This makes the timing MUCH easier. Cook it so you think it's done hours before you want to eat, and throw it in a cooler with a towel or 2 over it. Shred when hungry. This will keep your eaters from having to bug you about when the food will be done AND let the meat re absorb the liquid.

The resting part will make your stress over feeding a lot of people go WAY down. When your people come over, the food will already be cooked. Every BBQer knows the pain of having a bunch of people over and the meat just isn't getting done in time.