This Dry Rubbed Slow-Roasted Pork has a very short prep time and then a long cooking time in the oven, but it is unattended, making this dish very easy to make. Just budget in your time!
Position rack in center of oven. Preheat oven to 300°F (150°C). Have ready a large roasting pan.
Place meat in roasting pan, fat cap down (see Tips) and roast for about 6 hours. Check with an instant read thermometer, cooking meat until it reaches at least 145°F (63°C). Test to see if if shreds readily. It might be quite there until it hits about 200°F (95°C). The meat will take about an hour a pound, give or take a little, depending on how cold the meat was when you placed it in the oven. Allow the meat to rest at least 20 minutes for the juices to redistribute. Simply shred meat using two forks, pull apart with your fingers or chop into hunks with a knife.