Here is my pork shoulder going into the oven. I also threw in two carrots from the refrigerator, which turned out to be a great idea. I didn't have enough lard to fully cover the shoulder. As it turned out, I had enough to produce a good effect. The fat cap on top of the shoulder probably contributed as well.
Here it is coming out of the oven. I think this was the best pork roast I have ever had: juicy, tender, porky but not overly strong. It was so good I went back for seconds and thirds. A surprise bonus was the skin that came on top of the shoulder. It wasn't quite a ciccarone since it hadn't been fully fried but it was delicious. It was crispy, slightly carmelized, and with a touch of pork flavor, like a thick pork potato chip. The carrots were delicious, too. They didn't taste fatty, just like a concentrated carrot.
And I now have enough pork left over for three or four more meals. My next step is to use some of the pork in a batch of chili.