Hi Michele,
I’ve used the electric roasters with a lot of success (and they’re pretty accurate, too). You should stick with the oven temperature in the recipe (375 degrees F for 2 hours* more or less depending on the size of your pork shoulder) or until the internal temperature of the pork reaches at least 145 degrees F. I think you’ll have success with the roaster method because it’s good at trapping moisture but also combines roasting, best of both worlds!

Well, Brian, this is genius-level thinking! [face palm to the head-why didn’t I think of that] You are, of course, correct. If someone wants that oh-so-tender pork, that you hardly have to slice, just stick it in the oven and cook that baby low-and-slow (about 300°F) until it reaches about 145°F in the very center. Then, crank up the heat (about 400 to 450°F) and go until that skin is golden. I like your idea of tenting or covering the meat during the first part, too. As we all know, pork is mighty fatty but still prone to drying out. Thanks Brian!