6 to 12poundBone-In Pork Shoulder(this one is 11.6 lbs)
Garlic & Herb Rub
4Chopped Garlic Cloves
2tbspChopped Fresh Rosemary
1tbspChopped Fresh Thyme
2tbspDiamond Kosher Salt(or to taste)
2tspGround Black Pepper
Make the rub by combining the ingredients in a small bowl or use a mortar and pestle to make it into a paste.
Prep the pork shoulder by patting it dry on all sides with paper towels and trim excess fat. With a very sharp knife, score the fat side with a 1/2" crosshatch pattern going all the way through the fat down to the skin.
Apply the rub marinade on all sides and either ideally cover and refrigerate overnight or let it sit out for a few hours to marinate.
Preheat the oven to a low 275° F / 135° C.
Place the roast on a double foil-lined rimmed baking sheet or roasting pan. You can also use a wire rack to set the roast on so the air circulates all the way around.
Rest uncovered for 30 minutes or longer. The temperature will rise another 5 to 10 degrees.
Optional sear for even crispier skin: If your roast didn't get super crispy, you can sear it in a hot oven for a short period of time. After resting the pork shoulder for 30 minutes or longer, preheat your oven to 450° F. Place the roast back in the oven to sear. This will require rotating every 5 minutes or so until it is seared on all sides: 10 to 20 minutes total depending on your oven.
Serve it by slicing or shredding. Serve warm.
Temper the meat (bring to room temperature) before roasting. This will promote even cooking.
Figure a cooking time of about 35 to 60 minutes per pound in a 275° F oven (yes, there are a lot of variables). This 11.6 pound shoulder took 6.5 hours.
If you want to make pulled pork; cook until the internal temperature reaches between 195°-205° F.
Rest uncovered and unwrapped to preserve the crispy skin.