Low and Slow

I was going to low and slow this on the barbecue but it started hailing out. So I did it in the oven. It is a pork shoulder and I rubbed it with salt, pepper, clove, fennel, garlic and olive oil then slow roasted it covered for four hours at 275F then degrease the juice, baste and brown at 400F for half an hour. Talking about fork-tender!