1. Preheat your oven to 275°F (135°C). This low temperature is key to breaking down the fibers in the pork, resulting in that melt-in-your-mouth texture.
2. In a small bowl, combine the olive oil, sea salt, black pepper, smoked paprika, minced garlic, thyme leaves, and brown sugar. Mix until it forms a paste.
3. Using a sharp knife, score the pork shoulder skin in a crosshatch pattern. This allows the seasoning to penetrate deeper, ensuring every bite is flavorful.
4. Rub the spice paste all over the pork shoulder, making sure to work it into the scored skin.
5. Place the pork shoulder on a rack in a roasting pan. Pour the chicken stock into the bottom of the pan, which will keep the meat moist during cooking.
6. Roast in the preheated oven for about 6-8 hours, or until the meat is fork-tender and the skin is crispy. It should reach an internal temperature of 195°F (90°C).
7. If the skin isn’t crispy enough to your liking, increase the oven temperature to 450°F (230°C) for the last 20-30 minutes of roasting.
8. Once cooked, remove from the oven and let it rest for at least 20 minutes before carving. This resting period allows the juices to redistribute throughout the meat.

As you cook, remember that patience is your best friend. The slow-roasting process is what makes this dish truly special.