Dry Rub

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Optional - A dash of red pepper flakes.

Brine

Brine Solution

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix

After boiling the brine mixture and letting it cool to room temperature, take a 6 lb pork shoulder and put in the brine solution for 12-24 hours. 

Remove and pat dry (must be dry for a nice crust). Preheat over to 225 and line a roasting pan with tin foil. Put pork shoulder uncovered into the overn and cook for 1.5 hours for each lb of meat. For my 6 lb shoulder I cooked for 10 hours. 

Comes out delish.

Recipe modified from here.