soraka, this is a recipe I like that I got from Fine Cooking magazine some years back. It can be used for pork shoulder or pork butt which, if I recall correctly, are both from the shoulder. You'd have to adjust the cooking time and ingredients. About 40 minutes per pound for roasting worked well for me. Just start checking a little early for doneness/tenderness. If you're opposed to using the wine, you can sub with chicken stock.
Slow-Roasted Pork Shoulder (From Fine Cooking, Feb/Mar 09)
Start this recipe at least a day ahead. Serve the pork and vegetables with mashed potatoes or with beans (such as cranberry or cannelloni) seasoned with pounded garlic, extra-virgin olive oil and sage.
Serves 4 with leftovers (or 8 without)
Kosher salt and freshly ground pepper
1 6 /12 to 7-lb. boneless pork shoulder roast
1 large yellow onion, cut into ½-inch-thick rings
4 medium carrots, cut into sticks ½-inch wide and 2 to 2 ½ inches long
10 cloves garlic, peeled
1 cup dry white wine
1 cup water
1) Combine 2 T. salt and 2 tsp. pepper in small bowl and rub mixture all over the pork. Put pork, fat side up, in large roasting pan (about 12x16x3). Cover and refrigerate overnight or up to 3 days.
2) Remove pork from fridge and let sit at room temp. for 1 to 1 ½ hours before cooking.
3) Position a rack in center of oven and heat oven to 300. Uncover pork and roast until tender everywhere but the very center when pieced with fork, 4 to 4 ½ hours.
4) Add onions, carrots, garlic, wine and water to roasting pan and continue to roast, stirring vegetables occasionally, until pork is completely tender, about 1 hour more.
5) Remove roast from oven and raise oven temp. to 375. Separate pork into 8 to 10 large, rustic chunks and spread out in the pan. If most of the liquid has evaporated, add a splash more water to pan to create a little more juice (it shouldn't be soupy). Return pork to oven and continue to roast until nicely browned on newly exposed surfaces, about 15 minutes. Remove pan from oven, transfer meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 15 minutes. Skim excess fat from juices and serve juices with vegetable and meat.