You need to try this

Steve pointed to this guy cooking a pork shoulder, so I decided to try it. I got a nine-pound bone-in shoulder- smallest I could find- and used the recipe Dan pointed out with a couple of changes. I didn't have or get fennel seed, and I used dried rosemary and thyme. And I didn't peel the apples.

I stuck it in the oven for the first half-hour at high heat, then covered it and left it for about 3.5-4 hours, and DAMN it's good. Literally pulled off the bone, wonderful flavor, and about the most tender pork I've ever had.

Now I need to dig up Steve's pan con lechon recipe and give that a try. Though damned if I know where to get Cuban bread around here.