I am cooking a Whole picnic roast pork shoulder-12 lbs this week and I am trying to decide the best way to cook it. My only option is in the oven but what about seasonings or adding moisture? I remember when I was a kid my mom just put sea salt,pepper, and some garlic on hers. She cooked it on a roasting pan with some water with very low temp in the oven. I am wanting to use the leftovers to make carnitas and sandwiches so maybe using less seasoning in the roasting process is better? I have read about people roasting theirs at 250 for up to 12 hrs with a pot of water in the oven, and also doing a dry rub over night before hand. Does anyone have any thoughts or words of wisdom?