I find it amazing how a simple rub and a slow roast can transform a pork shoulder into a succulent meal that can be served in a variety of manners. Once cooked, the possibilities are endless. Whether it's pulled for BBQ, shredded for empanadas or fajitas, roughly cut for Cuban-style sandwiches or served as a stand alone meal beside your favorite side dish, this simple recipe will produce a roast that is covered in a deliciously thick, crispy bark that pulls away to reveal a moist, tender, fall-away-from-the-bone meat that simply bursts with natural pork flavor.
NOTE: Every hour or so, check the roast. You may need add water to the bottom of the roasting pan as necessary due to evaporation.