1. Here's how I normally do it...The morning on the day before I want to serve this, first thing when I get up, I prepare the brine solution and let the shoulder brine at least 8 hours or longer in the fridge. That evening i take it out of the fridge and let it sit for a couple hours. Right before I go to bed, I season the shoulder with the dry rub all over and pat it in. Preheat oven at 225 degrees. Put the fat side up of the pork roast into a throw away foil pan (double the foil pan). Insert a probe thermometer into the center of thickest part of the shoulder, but not touching the bone. A digital thermometer with an alarm function is the easiest way to do this. Do not remove from oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven.