INGREDIENTS
- 3-4 pounds boneless pork shoulder,
- 1 tablespoon + 1 teaspoon Diamond Crystal Kosher Salts per pound of pork *,
- 1 tablespoon + 1 teaspoon sugar per pound of pork ,
- black pepper
INSTRUCTIONS
Rub salt, sugar, and a bit of ground pepper onto the pork shoulder. Cover and refrigerate pork overnight.
The next day, preheat oven to 250 degrees Fahrenheit. Place seasoned pork into a roasting pan. We use our trusty cast iron skillet. Toss it in the oven.
Roast for 6 hours. Lucky Peach suggests occasionally basting the pork with the rendered fat and juices after 3 hours. (Honestly, I usually skip the basting and really dig the crispy exterior.)
After 6 hours, take the pork from the oven, let it rest for a half hour or so. Then use forks to break apart the pork.