Ultra-Crispy Slow-Roasted Pork Shoulder

"Note: If you want to serve your pork with a sauce, try sweet and spicy nuoc cham, Chinese style char siu, Cuban mojo, a sweet Memphis-style barbecue sauce, or a bright Argentinian chimichurri. Or better yet, a whole selection. Alternatively, do not use aluminum foil when roasting. After roasting, drain off excess fat and deglaze rimmed baking sheet by heating over a single burner and adding 2 cups of white wine, chicken stock, or a combination of both. Scrape up browned bits, transfer to a small saucepan, season to taste, and whisk in 2 tablespoons butter off heat. Serve liquid with the pork...."