Rinse pork shoulder, pat dry, rub salt and pepper on the meat liberally. Leave in refrigerator uncovered overnight.

Take out of refrigerator, let stand in room temperature for at least 30 minutes. Wipe out salt and pepper from the skin. Preheat over to 250F. Line a rimmed baking pan with aluminum foil, place a rack in the baking dish, put a parchment paper over the rack, set pork should on top of it. Roast for 8 hours.

After roasting for 8 hours, take out of oven and let rest for at least 15 minutes. Heat the over to 500F. Return the pork should to the oven, bake 15 minutes (or until all skin is evenly blistered), rotate every 5 minutes. When done, let it rest in room temperature for another 15 minutes before serving.