roasted pork shoulder

tonight's Sunday dinner -- which could be the first pork -shoulder- roast that i've ever cooked. we've done a lot of pork loin, pork butt... but no shoulder i can remember. it's a fairly fatty cut, and even though i did end up over cooking it a tad (the final temp was 160F instead of my target 145F), it was beyond juicy and according to Kyle one of the best pork roasts we've ever made. i used the rub from Serious Eats, adding in some citrus and extra spices and removing the onions. the rub made a nice sweet & spicy crust and the OJ made the fatty meat even more juicy. definitely would use this one again for a loin or shoulder. 

ingredients list: 
- 1 3-lb pork shoulder
- 1 tsp chili powder
- 1.5 tsp paprika (the SE recipe calls for both smoked and hot paprika)
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 1 tsp cayenne 
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup (or more) orange juice

to make: rinse meat and pat dry; using a sharp knife, score the top of the meat with wide cross hatches. 

mix together all of the spices, and rub them all over the roast. place in fridge and allow to sit a few hours or overnight.

preheat oven to 350F degrees, and pour orange juice over roast, making sure it gets deep into the cuts on top of the meat. roast in the preheated oven 1.5 hours (roughly 30 minutes per pound) or until the internal temperature reaches 145F degrees. allow to sit 15-20 minutes before serving.