Pre heat oven to 500.
Rub-dry rub on the entire pork shoulder evenly. Be sure to get it on the inside where the bone once lived.
Place the pork shoulder, fat side, up into the dutch oven.
Slowly pour the pint of water into the dutch oven. Careful not to wash the dry rub off by pouring it along the sides. Be sure the water is coving the bottom of the pan. Approximately, two knuckles deep.
Place the dutch oven into the 500 degree oven, leaving the cover off for now. The goal here is brown the top where the pork fat exists. This will take roughly 30 mins. Keep an eye on it, because every oven can be different.
Once you achieved a brown crust, lower to 325 and now place the cover on it. Depending on its size, 30 mins per pound.
Check it half way thru to make sure that there is still water covering the bottom thru the entire cooking process. This will become your gravy. Liquid gold is what we call it!
Remove from oven!
During the cooking process, prepare some guacamole, dry cole slaw and your favorite hot sauce.