Combine powdered seasonings to form a dry rub.

Add a bit of salt to your cloves in the mortar and pestle for abrasion and pound garlic until it becomes a chunky garlic paste.

Take a knife and cut around the flesh close to the bone on the shoulder making a pocket, then stuff the pocket with the garlic paste.

Cut another pocket right beneath the skin, stuff with more garlic paste.

Massage the dry rub into the pork shoulder.

Place uncovered in a preheated oven at 400 degrees for 45 minutes to one hour.

After one hour , cover it down and turn down the temperature to  300 degrees allow to cook for 2 more hours.

Remove from the oven and allow it to rest for 30 minutes. Deglaze with ¾ cups of water.

Use two forks to shred