Preheat the oven to 160°C / 325°F / Gas 3
Pat the pork shoulder dry with paper towels
Score the skin or fat if needed
Rub the pork all over with salt, pepper, and any desired seasonings
Place the pork in a roasting tin or ovenproof dish
Add onions, garlic, carrots, or a little water to the tin if desired
Cover tightly with foil or a lid
Roast for about 45 minutes per 500 g / 1 lb
Remove the foil or lid for the last 30 to 45 minutes to brown the outside
Check the internal temperature reaches at least 63°C / 145°F, then rest it
Let the pork rest for 15 to 30 minutes before slicing or shredding
Serve with the pan juices or gravy