Step 1

Make the rub by combining the ingredients in a small bowl or use a mortar and pestle to make it into a paste.

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to a low 275° F / 135° C.

Step 5

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.

Step 6

When the internal temperature of the roast reaches 175° F, remove it from the oven. Use an instant-read probe thermometer to verify.

Step 7

Rest uncovered for 30 minutes or longer. The temperature will rise another 5 to 10 degrees.

Step 8

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.

Step 9

Serve it by slicing or shredding. Serve warm.