This is my all time favorite - Inexpensive piece of meat cooked slowly for 16 hours - and Wow Paradise

Rinse the pork shoulder thoroughly and dry with some paper towels cover the meat with a handful of the dry rub - put in to a roasting pan - pour a bottle of beer into the bottom of the pan (if available or water or wine) and into the oven at 200 F for 20 hours.  Be careful most ovens turn off after 12 hours so in the morning before going out - turn off the oven and then reset the oven to 200 F again also check the liquid - you might need to add another beer!!

Remove the skin - Great to eat if you want (put the skin back in the oven - raise the temperature to 300 until the crackling becomes crunchy!!) - with 2 forks remove the fat - Shred the meat - it should be like butter

The dripping from the pan make a great sauce - remove the excess fat add some liquid.

I like to serve this rice and black beans the first night - sandwiches or fried rice the next!!

1 Pork Shoulder (@ 8 to 10Lbs)

Dry Rub

2 Parts Paprika
1 Part Garlic Powder
1 Part Onion Powder
1 Part Kosher Salt
1 Part Crushed peppercorn
1 Part sugar
1 Part Dry Thyme
1 Part Dry Oregano
1 Part Cayenne

I usually make a large batch then use it for the Pork as well as Spare Ribs, Chicken, Pork Tenderloin - Basically this seasoning is great rub to have on hand