This is a perfect Sunday dinner with little fuss. Start with a nice bone in pork shoulder, make a marinade with lots of garlic, parsley, fennel seeds, olive oil, salt and pepper, blend in a paste. Score the skin of the pork shoulder and rub the marinade all over making sure to get it into all the score marks. Roast at 350 for at least until the meat falls off the bone depending on how many lbs the roast is, mine was 8lb and I cooked it about 5 hours. Halfway through I added baby yukon, red and purple potatoes. Simple as that and the leftovers make great sandwiches.