I tried the dry, long-roasting method with a pork butt and much preferred it to the milk-braised approach.
(Although, the leftover pork from the milk-braise version was excellent in my Mexican Tortilla Casserole!)
The approach I took was an amalgamation three recipes; Zuni, Epicurious (link below), and LA times. The best part of the meal was the "au jus" created under the roasting pan, where I added chicken broth, carrot, celery, and onion, then reduced with a bit of white wine when the roast was out of the oven and resting.
Leftovers were delicious--broke off a chunk of the roast and reheated until the outside was crispy, then served with the au jus--leftovers were even better than day one!