Instructions

• In a medium bowl, combine the olive oil, pimentón, sweet paprika, garlic, bay, sherry vinegar, and 1/4 cup salt. Stir to combine. Score the skin of the pork shoulder in a 1-inch crosshatch pattern, cutting about 1/4-inch into the fat layer. Place the pork shoulder in a large Dutch oven with a tight-fitting lid and rub with the spice mixture. Cover and refrigerate for at least 4 and up to 48 hours.
• When ready to roast, heat the oven to 325°F. Add 4 cups water to the Dutch oven, cover, and transfer to the oven. Roast, basting the pork with the cooking liquid every hour, until skin is very crisp and the pork falls off the bone and easily shreds with a fork, 5 to 5-1/2 hours. Pull the pork into large pieces and transfer to a serving platter, dressed with pan juices. Season to taste with salt and serve.