Additionally required are kitchen twine and a baking dish with a rim big enough to fit the pork shoulder and its drippings.

In a bowl, add the olive oil, garlic, salt, black pepper, thyme, and rosemary. Stir to mix.

Press paper towels dry over the pork shoulder.

Transfer the shoulder to a baking dish with a rim. Cover the meat with the garlic herb mixture. There will be a slit where the bone was removed in the middle of the pork slice. Add the mixture of herbs and garlic as well.

Using kitchen twine, truss the pig to give it a consistent shape and aid in the roast's even cooking. Place it in the baking dish, fat side down.

Place a plastic wrap over it and chill it for at least two hours or perhaps overnight.

Take the baking dish out of the fridge. To remove the cold from the meat and the dish, let it sit at room temperature for approximately twenty minutes.

Meanwhile, heat the oven to 425°F.

After preheating the oven, put the pork inside and cook for fifteen minutes.

Without opening the oven, reduce the heat to 275°F right away.

For 6 to 6 ½ hours, roast the meat slowly. Aim to avoid opening the oven. Turn on the oven light so you can see inside if you wish to take a peek.

To determine the internal temperature of the pork, use an instant read thermometer. It must be 180°F or above.

After giving the pork a few minutes to rest, move it to a sanitized baking or serving dish. The meat will probably be too soft to slice, so pull or shred it. Present and savor!