I would cook it low and slow--the way I do pork shoulder from the grocery store.
I make a rub with a cup of brown sugar and a couple of tablespoon of chili powder. Put your roast on a rack in a baking pan with a rim--lots of fat cooks out of grocery store roasts, maybe less from a wild one.
Preheat the oven up to 400, put the roast in and immediately turn the oven down to 225. Cook at least 12 hours--I put mine in before I go to bed, and it is done by lunch time the next day. Fall apart tender.
I just haven't been the same
since that house fell on my sister.