You will also need: Kitchen twine and a rimmed baking dish large enough to comfortably hold the pork shoulder and drippings.
Add the olive oil, garlic, salt, thyme, rosemary, and black pepper to a bowl and stir to combine.
Pat the pork shoulder dry using paper towels.
Place the shoulder in a rimmed baking dish. Apply the garlic herb mixture all over the meat. The pork piece will have a slit somewhere in the center where the bone was removed. Get the garlic herb mixture in there too.
Truss (tie) the pork with kitchen twine to create a uniform shape and help the roast cook through evenly. Set it fat side down in the baking dish.
Cover it with plastic wrap and refrigerate at least 2 hours, up to overnight.
Remove the baking dish from the refrigerator. Let it sit at room temperature for about 20 minutes to get the chill out of the meat and the dish.
In the meantime, preheat oven to 425°F.
Place the pork in the preheated oven and cook for 15 minutes.
Immediately lower the heat to 275°F without opening the oven.
Slow roast the pork for 6 – 6 ½ hours. Try not to open the oven. If you want to peek in turn the oven light on so you can see it.
Use an instant read thermometer to take the internal temperature of the pork. It should be at least 180°F.
Let the pork rest for a few minutes, then transfer it to a clean baking or serving dish. Pull or shred the meat as it will most likely be too tender to slice. Serve and enjoy!