The day before you are going to make this, poke meat thoroughly on both sides with a knife, about an inch down.
Soak pork shoulder in wine for 24 hours, meat side down (save a glass for yourself). Cover and refrigerate.
The next day, flip the pork to fat side down and rub all dry ingredients on the meat side
Pre-heat oven to 250
Cover with aluminum foil and put it in the oven
Let it roast in oven for 5-6 hours
Take out pork shoulder from the oven, flip it so the fat side is up, and put back into the oven uncovered. Raise the oven temp to 350 degrees and roast for another hour
Turn off the oven and let it sit for a good 10 minutes then cut and enjoy