For the Pork Shoulder
1 tablespoon hot or sweet smoked paprika (pimentón)
1½ teaspoons red pepper flakes
1½ teaspoons cayenne pepper
1 tablespoon kosher salt
1 tablespoon ground black pepper
One 4-pound bone-in pork shoulder
For the Glaze
2½ cups loosely packed light brown sugar
½ cup bourbon
Preheat the oven to 275°. In a small bowl, whisk together the smoked paprika, red pepper flakes, cayenne, salt and black pepper. Rub the mixture all over the pork shoulder and set aside for 30 minutes.
Set the pork onto a rack-lined roasting pan and place in the oven. Cook until the flesh is fork tender and the bone moves around easily with no resistance, about 5 hours.
When the pork has about 15 minutes cooking time left, make the glaze: In a medium saucepot set over medium heat, bring the brown sugar and bourbon to a simmer, stirring occasionally, until reduced by one-quarter, 8 to 10 minutes.
Remove the pork from the oven and brush one-third of the glaze all over the shoulder. Continue to roast for 30 minutes longer, glazing the roast every 10 minutes. Remove from the oven and set aside to rest for 15 minutes before breaking the meat apart into big pieces. Serve.