Slow Roasted Crispy Skin Pork Shoulder

One of my latest home cooked food obsessions has been this pork roast recipe.  It's super easy to prepare and it's totally a no-fuss kind-of-deal...which who doesn't love that?!  For me, this is perfect to cook on a lazy, rainy Sunday.  I most often serve this as pulled pork with slider buns and Stubbs barbecue sauce for sandwiches, along with Vincent's garlicky cole slaw recipe.  I've prepared this roast before doing our tailgating thing and it has continued to be a hit. 

An 8 pound roast will serve around 20 people. AND the best part is, it only costs around $16.  

8 lbs bone-in, skin-on, pork shoulder
3 1/2 tablespoons-ish salt (or I use Tony Cachere's instead of salt) I got light
1 tablespoon garlic powder, or to taste
2 tsp oregano, finely ground
1 tablespoon black pepper, or to taste
2 tsp onion powder

Rinse and pat dry the pork. Leave on the counter-top for 2-3 hours to come to room temperature.

Once the pork has been dried and is coming to room temperature (after a few hours), preheat your oven to 250F. Mix together all of the spices in a bowl.

Starting skin side down, pat the salt rub all over the pork to completely cover it. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking sheet covered in foil. Spread the rub on all sides and top of the pork.

Once your oven is preheated and pork rubbed, place into the oven and roast for anywhere between 8-10 hours. I did 10 hours for my 8 lb. roast, but if you have smaller sizes or bigger sizes, you will have to adjust accordingly. You essentially want the internal temperature to be about 190F.

Remove the pork from the oven and cover with foil. Allow the pork to rest for 15 total minutes. 

Optional: 

I don't usually do this final step as I find the pork to be usually perfectly roasted at this point

Preheat oven to 500F.

Once pork is rested and oven to at 500F, remove the foil tent from the pork and place into the oven. We will rotate the pork every 5 minutes to allow for even cooking of the skin. There may be smoke that comes out of your oven during this process due to the fat that dripped off during the roast time burning. You can either open the window or remove this fat previous to putting into the oven.

Take the pork out of the oven and let rest for 15-20 minutes before slicing/shredding.

The pork should be completely tender, easily separating from the roast simply by pulling the meat off with a couple of forks.

*Recipe adapted from ruled.me