I like to cook deboned pork shoulder with skin on. I like crisp pork.

Heat your oven to 400f (gas mark 5 or something like that). In a large french or dutch oven heat some olive oil or canola oil. Possibly lard the pork with slivered garlic cloves. Slice some carrots, onions and fennel. Brown the pork in the sizzling oil, season with salt and pepper. Remove the rolled pork and color the the aromatic vegetables. Return the pork to the french oven with the aromatics. Add one glass of white wine, one glass of stock (almost any stock except fish stock will work). Cover your casserole and braise in the oven for about 1 1/2 to 2 hours, basting every 20 minute or so. It's done when it reaches an internal temp of 140F. Remove to a platter, Cover with foil and let rest for 15 minutes.