Pulled Pork Momofuku Style

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.