Set the oven to 300°F (150°C).

Pat the pork shoulder dry with paper towels to ensure the spice rub adheres properly.

Rub the lard over the entire surface of the pork shoulder.

Generously apply the kosher salt, massaging it into all sides of the meat.

Pour the chicken broth into the pan.

Position a roasting rack, ensuring the pork will sit above the liquid.

Place the seasoned pork shoulder on the roasting rack, fat side up.

Cover the roasting pan tightly with aluminum foil to trap moisture.

Roast in the preheated oven for 4.5 to 5 hours, or until the meat is tender and easily pulls apart with a fork.

Increase the oven temperature to 425°F (220°C).

Remove the aluminum foil from the roasting pan.

Continue roasting the pork shoulder for an additional 20-30 minutes, or until the exterior is crispy and golden brown.

Remove the pork shoulder from the oven and let it rest for 15-20 minutes to allow the juices to redistribute.

Transfer to a serving platter and shred or slice the meat as desired.

Serve.