Lechon in the oven
Slash the rind on the pork horizontally about 1/2 “ apart or cut like diamonds.
Marinate the whole shoulder in brine made of 1 cup salt in 1-gallon water. Make sure everything is in the solution and weigh it down with a large bowl or plate. If the weather is cold you can leave the pot of pork in brine outside for a day or two days. If the weather is hot then you have to keep it in the refrigerator for a day or two also.
When ready to roast, dry the pork with paper towel. Put it in a roaster on a rack to let the fat drip away from the meat. Put in a pre-heated 300° F oven or a roaster for about 6 to 8 hours or until a thermometer registers 145° F in the thickest part without touching the bone. You can let it cook to 160° F if you are concerned.
Remove from the oven and tent it with aluminum foil. Let rest for at least 30 minutes or until getting ready to serve. Heat the oven to 500° F. Remove the foil and transfer the roast in a shallow pan on a rack. Put it in the preheated oven for about 20 minutes. Check the skin and let it blister and turn reddish brown, turning the pan every 5 minutes to make the skin roast evenly.
Because it is slow cooked the meat is so tender it is almost like pulled pork and the crispy rind is like cracklings. This is good with store-bought Filipino sauce for lechon from the Asian stores or you can make your own.
See Paksiw Na Lechon for how to cook the roast leftovers to make a different dish.
Kusina ni Norie 
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