Source: Based on NYT
Brined, added fennel seeds, fronds and lemon zest to rub. 200 ºF until 180 ºF internal temp then let rest for 15 min - heat oven to to 500 ºF and roast for 5 min and let cool for another 15 min.
When the pork's finished, drain off and discard the excess fat and deglaze the rimmed baking sheet by heating it over a single burner and adding two cups of white wine, chicken stock, or a combination of both. Scrape up browned bits, transfer to a small saucepan, season to taste, and whisk in two tablespoons butter off heat.
I gave this 5 stars, but with one caveat, use this on a 3-3.5lb pork shoulder instead of a 7lb one. I didn't read ahead that the recipe was for a 7lb pork shoulder, so I didn't half the recipe (just the time that I cooked it for). It came out perfectly done, and seasoned. I feel like if I used this on a 7lb pork shoulder that it would come out way under seasoned. For 3.5lb I cooked it on 200 degrees for 6 hours, and it came out with that perfect "pulled pork" consistency.
160F sufficient... 180F target when remove from oven and let rest until 190F.
"A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection."
On this site, for recipes written by others, the ingredients are listed and a link to the original recipe has been provided.