This is a go-to recipe during the winter.  It is so easy.  The prep time is quick, and requires few ingredients.  Slow roasting takes a few hours.  However, the result is pork with meat so moist, that it falls off the bone.  My family's favorite part is the crackly, crisp skin.  When I make this dish, I often roast two pork shoulders.  I save the second one for pulled pork sandwiches.

When purchasing a pork picnic shoulder, look for one that still has the skin on.  the poor skin, specifically, the fat under the skin that bastes the meat while it cooks and keeps it from drying out.

INGREDIENTS

• 4-5 lb Pork picnic shoulder (with skin)
  
• 1/4 cup Kosher salt
  
• 2 Tbsp Black pepper
  
• 2 Tbsp Onion powder
  
• 2 Tbsp Garlic powder
  
• 2 Tbsp Vegetable oil

Preheat oven to 325 degrees.  In a small bowl, mix together salt, pepper, onion powder, and garlic powder.  Set aside.  Rinse the pork shoulder and pat dry with a paper towel.  Place the meat on a roasting rack in a pan lined with aluminum.  Rub the outside of the pork shoulder with vegetable oil.  Then, rub a generous amount of the salt and spice mixture.  Place the spice coated pork in the oven and bake for 6 hours.  The internal temperature of the meat should be 160 degrees.  Turn off the oven and let stand for 30 minutes.

To serve, remove skin and cut into small pieces with kitchen shears.  Remove the center bone and slice the meat.  Serve with roasted vegetables and mashed potatoes.