Directions

1. The night before: In a small bowl, combine the granulated sugar, the salt and the ground pepper. Rub the mixture all over the pork shoulder, making sure you get the crevices. Put it in a pan, cover it with plastic wrap and refrigerate overnight.
   
2. The next day: Heat your oven to 300 degrees F. Transfer the pork out of the pan and discard the juices and any excess sugar/salt mixture. You can either place the pork in a roasting pan or a cast iron skillet. Place in the oven and cook for 5-6 hours. You may baste the shoulder with the fat in the pan every hour, after the first 3 hours. Basting is optional.
   
3. Remove the pork from the oven, drain off the fat. Let it rest for up to an hour.
   
4. Turn the oven to 500 degrees. Stir together 1 teaspoon of salt with 3 1/2 tablespoons of brown sugar. Press the brown sugar into the top of the pork shoulder, make it into a nice even layer. Return the pork to the oven for about 5-10 minutes or until a nice crunchy lacquer forms. Keep an eye on it so it doesn't burn.
   
5. Take the pork out and let it rest for a half hour. Then use two forks to shred it up. Note: Make sure to use diamond crystal brand kosher salt only. Any other salt will be too salty.