9lb Pork Picnic Shoulder!
What in the hell am I supposed to do with it? Does a basic garlic, rosemary pork roast cooked low and slow make sense? I have to serve a dinner on Wednesday.
I cook them frequently. They were recently on sale here for .68/pound and I bought a couple of the twenty pound cryovac packs to put in the freezer.
Put whatever seasoning on it you like and roast in the oven at 325 until it is falling apart. Tent foil over it if it starts browning too much.
Buy a Weber Smoky Mountain, get some lump charcoal and a few chunks of fruit wood. Build a fire and adjust it so it's about 225 at the grate. Rub your roast with some delicious rub and add fuel as necessary for about 8-10 hours or until the bone pulls right out. Or do what bigselfishme recommends.
If you're adventurous, and have a big pot, you might try Chinese style "Red Cooked Pork".
Cooked low and slow, it yields a very tasty, very tender result, which is easily pulled off the bone, just like good BBQ. There is much debate about this, but I find adding the star anise as suggested in the recipe is critical to get the right taste. Try it, you'll like it!
Make pernil. I did that last week and it came out stupendously! Nothing is better than low and slow roasted pork with crispy skin.
I just cooked this very thing the other day. Cut off the skin but leave most of the fat on the shoulder. Coat liberally with your favourite dry rub mixture (I use one that I got out of Bittmann's book - a little spicy, very flavourful), wrap in plastic and let sit overnight. (You don't have to do the overnight thing if you don't have time.) Place in a roasting pan - uncovered - and bake at 250o to 300o for 6 to 10 hours. I'd aim for something in the middle - like 8 hours, about. Don't baste, don't cover, don't mess with it at all. At the end of the baking time it will literally fall apart. Serve in chunks or shred for pulled pork. Really drop dead delicious and absolutely no work at all.