This is actually the shoulder of the pig, and if you roast it nice and slow, you will be rewarded with the best pork of your life.
Preheat oven to 250.
Set a wire rack inside a rimmed baking sheet (line with foil for easier clean up), and spread a piece of parchment paper on top of the wire rack.
Liberally season a 8-12lb bone-in pork shoulder with salt and pepper, place on the parchment paper, then put in the oven.
When a fork can be twisted in the meat with very little resistance, it is done (should be about 8 hours).
At this point, remove the pork and tent some foil over it and let it rest at least 15 minutes.
If you want extra crispy skin, heat your oven to 500 while the pork rests. Then return to the oven for 20 minutes, turning periodically to allow every side to blister. Remove and all to rest another 15 minutes before serving with any or all of your favorite sauces.
