Best Pulled Pork 

1 ~3lb bone-in pork shoulder

4 tbsp kosher salt (halve the amount if your kosher salt is any brand other than diamond)

4 tbsp white sugar

4 tbsp brown sugar

• If you want, you could add other spices at this stage - smoked paprika and chipotle pepper or ginger and fish sauce or cumin and coriander - it is very forgiving.

The day before you cook the roast, combine the salt and sugars, adding up to a tablespoon more of either salt and/or sugar if you feel it needs more, keeping in mind that you want it to taste more salty than sweet. If the cut has a fatty side to it, score it in a diamond pattern to keep it from shrinking up too much. Store, covered, in the fridge overnight or at least 8 hours. 

Day of, preheat your oven to 300 degrees. If there are large deposits of the salt/sugar mixture anywhere, brush them off before sticking the meat into the oven. Roast the meat for 5-6 hours, basting with the pan dripping hourly, until it collapses or pulls easily away with a fork. Let the roast rest for at least half an hour, up to an hour, and serve.