Here we see a flayed pork shoulder roast. Maybe six pounds or so. I removed the bone so I could slice most of the way through. Rub every surface with Extra Virgin Olive Oil.
Preheat the oven to 300 degrees, no more, maybe a tad under.

Now stuff it with slices of lemons (remove most of the skin), onions, garlic and some bay leaves. The bay leaves I soak in Extra Virgin Olive Oil for a few minutes to loosen them up a bit. Unless you have fresh, then to hell with me. Before you tie it up you need to make your own dry rub. Every dry rub needs a base component, I use paprika. You can start with 4 tbls of paprika. I wanted a mexicanny rub so I went heavy on the chili powders, 2 tbls of 2 different kinds of chilis (ancho and something else). 2 tbls of onion powder, 2 of salt (sea salt), and I pounded some cumin seeds up in mortar for maybe 3 tbls worth. I really wanted some cinnamon, but found quickly that I was OUT. Dang. I tossed in some cayenne and some old bay. note: make more than you require, you’ll need some later on.
As you can see, it’s really up to you for the rub.
Next get your butchers twine and truss the sucker up tight. UNNGH! There. At this point you can toss it into the oven and please use a roaster with a rack of some kind. Get the meat OFF the bottom of the dish for roasting. You can, at this time, drizzle more olive oil over the meat. Or not. I don’t believe I did, however I did pull it out a few times and drizzle some on after some roasting.
Toss it into the slow oven for maybe 6 hours. No less, mebe more.

Once out, let it sit for a bit. Remove the twine and go through to pull out the bay leaves. Shred the sucker. Cut and shred into bits. Even the onions, garlic and lemons. Once you have done that, pull out what you think you’ll use that night and put the rest into a container for the fridge.
Heat up a skillet and put in maybe a tsp of lard (made fresh from the recipe below) and dump in your meat. Add some salt and your dry rub (generous amounts). Brown the mixture until it’s a bit crispy, you want little crunchy bits on the tender shreds.
Git your warmed tortillas (we make our own, but you can get by with grocery store ones. Just make sure they only have 3 ingredients listed), cilantro, sliced limes, sliced sweet onions and some maters. Uh, you’re ready for food. Hugs.
p.s. I found after doing this maybe 3 or 4 times in the last six months, that the real eye popping flavor comes from the frying at the end. Of couse you could use any thing you want to grease the skillet, I recommended the lard because it’s the best. Hell, don’t use anything at all. There’s probably enough greasin’ residue in the pork already.