I have a bone-in, skin on pork shoulder (about 6 lbs) that I want to roast. Mark Bittman (How to Cook Everything) says roast at 350 for 3 hours. Paula Wolfert (Slow Mediterranean) says 450 for 45 minutes, then 170 for 12-24 hours (neither temp nor time is a typo).
What do hounds say? Also, should I score the skin?