Crispy Skin Slow Roasted Pork Shoulder

4 kg bone-in, skin-on, pork shoulder
3½ tbsp salt
2 tsp oregano
2 tsp SIDS SALT & PEPPER
1 tsp garlic powder
1 tsp onion powder
½ tsp SIDS CRAZY SALT

Completely wash and pat dry the pork. Leave on the counter-top for 2-3 hours to come to room temperature.
Once the pork has been dried and is coming to room temperature, (after a few hours) preheat the oven to 120°C. Mix together SIDS SALT & PEPPER, SIDS CRAZY SALT and all of the spices in a bowl.
Starting skin side down, pat the salt rub all over the pork to completely cover it. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking dish covered in foil. Spread the rub on all sides and top of the pork.
Once the oven is heated and pork rubbed, place into the oven and bake for anywhere between 8-10 hours. I did 10 hours for my 3.6 kg roast, but if you have smaller sizes or bigger sizes, you will have to adjust accordingly. You essentially want the internal temperature to be about 90°C.
Remove the pork from the oven and cover with foil. Allow the pork to rest for 15 total minutes. Preheat oven to 260°C.
Once pork is rested, remove the foil tent from the pork and place into the oven. Rotate the pork every 5 minutes to allow for even cooking of the skin. There may be smoke that comes out of your oven during this process due to the fat that dripped off during the roast time burning. You can either open the window or remove this fat previous to putting into the oven.
Take the pork out of the oven and let rest for 15-20 minutes before carving.
Serve up for family and friends alike–the pork should be completely tender, easily separating from the roast by pulling the meat off with your fingers.
This makes a total of 20 (170 g) servings of Crispy Skin Pork Shoulder.