Preheat oven to 300°F to 325°F
Pat pork shoulder dry with paper towels
Score the fat cap lightly, if present
Rub all over with salt, pepper, and any desired spices
Place pork shoulder fat side up in a roasting pan or Dutch oven
Add a small amount of liquid if desired, such as water, broth, or cider
Cover tightly with a lid or foil for a tender result
Roast until the internal temperature reaches 195°F to 205°F
Plan for about 1.5 to 2 hours per pound
Uncover during the last 30 to 45 minutes if you want a browned crust
Remove from oven and let rest for 20 to 30 minutes
Shred or slice as desired
Serve with pan juices or sauce