Combine Sea Salt (1 tablespoon), Garlic Salt (1 tablespoon), Dry Mustard (1 tablespoon), Dark Brown Sugar (1 tablespoon), and Paprika (3 tablespoon).
Rub the seasoning all over the Pork Shoulder (5 pound) - don't be shy, rub it good!
Wrap with plastic wrap and let it sit in the fridge for a minimum 1 hour. I find it best to keep the plastic tray that comes with the pork, it's like a disposable plate.
Preheat the oven to 300 degrees F (150 degrees C) and place the pork in a roasting pan.
Roast for 5-6 hours.
After 5 hours, baste with Barbecue Sauce (to taste). I like to add the sauce when the pork is at 170 degrees F and take it out at 190 degrees F - 200 degrees F (around 6 hours).
The best way to check to see if it's ready is check with your fork - if it falls apart it's ready!
Serve with mac-n-cheese with pulled pork in a bun.