Pull the roast from the fridge 30 minutes before cooking. Pat the surface dry with paper towels. Mix a dry rub of salt, pepper, paprika, and dried oregano; press it over the entire surface and into any crevices. Place fat-side up if there's a fat cap — it bastes the meat as it renders. Line a rimmed baking sheet or roasting pan with heavy-duty foil, set a rack inside, and place the roast on the rack.

将烤箱预热至149°C，中间架子。将调味好的烤肉脂肪侧面朝上放在盘子中的架子上，不覆盖。不要拥挤锅。 每磅烹饪30–40分钟。4–6磅烤肉总共需要约4–6小时。仅使用时间作为指南——完成由嫩度和内部温度决定，而不是时钟。 在您的时间估计的下限处开始用即时读取温度计检查。插入最厚的部分，远离骨头。在91°C – 96°C时拉烤肉。低于88°C，即使在技术上安全的情况下，肉也会拒绝切割。不要太早拉。 如果外部褐色太快，用箔纸松散地帐篷，并继续烹饪至温度。

Once the roast hits 91°C – 96°C internally, pull it from the oven and tent loosely with foil. Rest at room temperature for at least 15–20 minutes — this keeps juices in the meat, not on the cutting board. Don't skip it. After resting, shred with two forks or gloved hands. At the right temp it pulls apart easily. If it resists, return it covered with foil and check again in 20–30 minutes. Serve immediately once shredded — pulled pork loses moisture fast.