The best Whole Roast Shoulder of Pork

This recipe is for a 7&1/4 lb. bone in shoulder of pork.
All things cooked with the bone are tastier.
After cooking and trimming you'll have 3 lbs. of juicy pork.
During the last 45 minutes check the internal temperature every 15 minutes,
170 degrees and you're done.
Cover and allow to rest for 15 minutes before carving.
Cooking time around 5 hrs. 1 hr. @ 450 degrees and 4 hrs. @ 275 degrees.
The video includes making of the sauce.
7&1/4 lb. bone in shoulder of pork,
10 garlic cloves,
fresh rosemary,
dried thyme,
bay leaves,
carrots,
onions,
celery,
parsley stems (optional),
2 c. water,
1 cup calvados, have 3/4 of a qt. skimmed and strained stock,
1 T. corn starch mixed with 1 T. calvados.