I had a huge shoulder of pork, probably around 12 lbs. At 8 in the morning, I rubbed the pork down with a combination of spices that I had in the pantry that I used for ribs. Made a huge batch and at 8 am in the morning it was a helluva lot easier to use what I had. Here is the mixture:
4 T cumin
4 T kosher salt
3 T paprika
I covered the bottom of a huge baking pan (like the one I use for a turkey) and placed the pork shoulder on top. Rubbed it down with the mixture. Set is in the oven at 250. I let this cook until about 330 pm. The temperature should be around 170 – 190 internally when finished. At 330 the pork was done so I turned down the oven to 140 and let it sit in there until dinner at 6pm. I put the thermometer in and it literally slid through.
At 530, I took the pork out and Jessica cut and pulled the entire pork and put it in a big bowl. Each time we'd throw a handful in, we'd toss a little bit of white vinegar over the top and toss. Not a lot but just enough to give it a kick.
Served this with a bowl of barbecue sauce, cole slaw and some hamburger buns and we were good to go.
Needless to say, I had plenty left over!