- low bowl
- plastic wrap
- baking sheet
|On day 1, combine the salt and sugar together. Rub the salt and sugar mixture all over the meat, discarding any extra. Transfer the meat to a low bowl, cover it with plastic wrap and store it in the fridge overnight, or from 6-24 hours.|
|On day 2, preheat the oven to 250°F. Throw out any liquid that has accumulated from the meat.Transfer it to a foil-lined baking sheet. (The foil just helps with clean up.)|
|Cook the pork shoulder for 6 hours until it is tender. Baste with rendered fat and droppings every hour.|
|Rest the meat outside of the oven for 30 minutes. Shred with two forks then serve.|
If preparing the pork for future use, pour on rendered fat over the shredded meat to keep it moist. Store in an airtight container in the fridge for 1-2 days. Reheat at 250°F.