A bought a beautiful (but expensive) pork shoulder from the local farmers market a few weeks ago and followed the directions the farmer gave me - put it in a casserole dish w/o any seasonings and cook at 225 over night. In the morning take the lid off and let it cook a bit more. Take it out of the oven, put it in the fridge until cool and then take it out, remove the fat and pull apart. She just throws her homemade bbq sauce on it (delish but too spicy for my sensitive innards) before serving but I opted for a southern apple cider vinegar/brown sugar combo and the results were nothing short of fabulous.
This time around I'm making it for a little 4th of July party and wound up getting a pork shoulder at the supermarket instead. It's not as purty as the other one and seems to look a little more fatty. No problem there...I'm just wondering if I might want to keep the lid off my pot longer in order to carmelize some of that fat - or will it wind up drying the whole thing out? I have no problem with dafatting afterwards but if I can make it taste yummy and keep it, I'd much rather do that.:)