Do i boil, braise or roast?

This Bavarian pork roast seems the best of the lot of what i have so far
found.

http://www.justporkrecipes.com/por-0096470.html

The pork shoulder i have is "corned" but with the typical commercial
chemicals, salt & "flavorings" big layer of fat on one side and appears
well marbled.

Should i soak it for 24 hours in running water before i cook it?

I'm leaning more and more to a quick searing on top of the stove and
then a long, 5 - 6 hour slow, basted cooking in the oven.

On the other hand one could roast or braise without the initial sear and
use a spice rub.

Score the layer of fat & stick cloves in it or try to remove at least
part of it?

Oh well its something to do and i got such a good price even if i mess
it up its not a costly mistake

My instinct is to roast it, but im intellectually drawn to boiling it.
--
JL