Well, folks, my childhood memory was intact! It worked!
I seasoned the shoulder just with salt, pepper, and garlic powder. Set it on a rack over a foiled pan, with a probe thermometer inserted into the meat (except for the pan, I had none of that stuff as a kid).
The package actually had directions on it! Said to roast it at 350 for 25 minutes a pound to an internal temp of 160. It was pretty close - took 3 and a half hours for an almost 8 pound roast to get to that temp.
I put some quartered, oiled potatoes in there for the last hour, then let the roast rest for 15 minutes.
Man oh man! Pacanis, the crispy skin broke off in my hand! Ambrosia! The pork was tender, juicy, and pork-y flavored, just as I remembered! No smoke, no bbq sauce, just pork! I wished I had some applesauce.
All for $1.29 a pound! I'm so pleased - this is a keeper! Again!
Thanks for all the support, everyone!