This is what I sent to a mate who asked for the recipe:
Get yourself a pork shoulder. Nice and fatty cut, which is good. Stops it all drying out.
Make yourself a rub for it. For this, I use my basic BBQ rub with added cumin. So it's; 1/2 cup paprika, 1/2 cup dark brown sugar, 1/2 cup salt, 2 tablespoons garlic granules, 1 tablespoon onion flakes, 1 teaspoon celery seeds, 3 tablespoons black pepper, 1 teaspoon cayenne pepper, 1 teaspoon chilli powder or flakes, then also add in your 1 tablespoon cumin.
You can make all this and store it to rub on anything. It's tasty. I make up batches and split some with cumin, for the pork and some without and use it on chicken, ribs, anything really.
Rub in on your pig and wrap in cling and leave for 3-24hrs. Depending on how well planed you are. I suck normally.
Pork in pan, cover with foil and in the oven on 150c. You want to cook it for about 4-5 hours if it's a big joint (1.3kg plus) drop it down to say 3, if it's smaller.
When it's cooking, each 45mins take it out, pull off the foil and baste with the juices in the pan and also a mix, which is:
2 tablespoons olive oil, 1/2 cup cider vinegar, dried basil, dried oregano, chilli flakes. I think that's it... just mop it on the outside, then cover again and back in the oven.
Once you've cooked it, you can get 2 forks and just go at it. Rip it apart and slap it in a bowl. You'll then have the juices in the bottom of the pan it's been cooking in, and any leftover mop juice to pour over in the bowl and then mix it up.
One I did on Sunday was a beast. Enjoy!
Sounds like they're all similar!!