Remove the skin from the pork shoulder and trim the outer fat layer to about a 1/4-inch; leaving the skin on is perfectly fine as well.
Liberally rub the entire pork shoulder with the dry rub; cover with plastic wrap and let sit in the refrigerator for 12 – 24 hours to let the spice flavors penetrate the meat before cooking.
Pre-heat the oven to 225°F.
In a small bowl, mix together the water, apple juice and apple cider vinegar.
Place the pork shoulder into a roasting pan and pour the mixture aound the pork.
Place in the pre-heated oven and roast, uncovered, for about 1 hour and 45 minutes per pound.
When the pork shoulder comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30 – 45 minutes before pulling the meat apart in medium sized pieces to serve.
Toss the pork in the skimmed pan drippings or with a little Maple Chipotle BBQ Sauce to serve.
