With the oven rack in the middle of the oven, preheat oven to 250 degrees F.

Line a baking sheet or roasting pan with foil.

Set a wire cooling rack or roasting rack over foil lined baking sheet or roasting pan.

Season pork liberally with salt, pepper, garlic powder, adobo seasonings, and paprika.

Place seasoned pork on rack and place in oven.

Roast until you can easily pull meat by gently twisting with a fork when inserted into pork shoulder, about 8 hours.

Remove pork from oven and tent with foil, at least for 20 minutes but up to two hours if prepping ahead of a party.

Preheat oven to 500 degrees F.

Let oven fully preheat.

Add pork to oven and let skin puff and get crispy - rotate every five minutes to make sure you get an even blister around the pork shoulder.

When pork is crunchy around all sides, after about 20 minutes, remove from oven, tent with foil, and let rest for 20 minutes.

Pick/shred/pull pork meat and serve immediately.

Store leftovers in an airtight container or plastic bag for up to six days in the refrigerator, or up to four months in the freezer.