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@Olly398
Shoulder = pulled pork win.
I do mine in a wood-fired hot smoker but I think DJ and adouble have experience of doing it in the oven. You need to make up a good BBQ dry rub and go for long, slow cooking and a long rest period. I like Carolina style vinegar sauce Aroogah faints which is quite thin but nicely piquant. And soft rolls, slaw, beer etc.
For a special easter lunch I'd do the loin, chined and stuffed (thyme, breadcrumbs, maybe apricots?), tied, scored and crackled to kingdom come. Alleluia.