SNIP
As said, with it having skin on,it sounds more like a shoulder, and
should have bone in too if a shoulder.
IMHO,
Take skin off, keep as much fat on as you can during that process. I
don't think a rub nor a slather are needed. They won't do anything for
the pork except give just the exterior flavor.
Plus, I would cook at around 325-350 F, until tender to the bone.
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Regards, Mike (Piedmont)
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