Preparation Steps

• Preheat your oven to 350°F (175°C).
• Pat the pork shoulder dry with paper towels. Score the skin deeply with a sharp knife, creating a diamond pattern, being careful not to cut into the meat.
  2.5 pounds Pork shoulder
• Rub the pork all over with olive oil, salt, black pepper, garlic powder, and paprika. Ensure the seasoning gets into the scores on the skin.
  2.5 pounds Pork shoulder
• Place the pork roast in a roasting pan, skin-side up. Pour about 0.5 cups of water into the bottom of the pan to help create steam and keep the roast moist.
• Roast for approximately 20 minutes per pound, or until the internal temperature reaches 160°F (71°C) and the skin is golden brown and crackling.
• If the skin isn't crackling well towards the end of cooking, you can increase the oven temperature to 400°F (200°C) for the last 10-15 minutes, watching carefully to prevent burning.
• Once cooked, remove the pork roast from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.