I did another pork shoulder on Saturday, but I did it in the crockpot rather than a long, slow roast in the oven.
I like it better in the crockpot. Came out juicier and the flavor of the killer dry rub was all throughout the meat rather than just on the surface.
Alton Brown's recipe for pork shoulder has you brine it, but screw that. Brining's good for poultry but I ain't convinced it's good for pork.