Momofuko Roast Pork Shoulder

Take 3 lb pork shoulder and put in a roasting pan.
Rub a mixture of 1/4 cup kosher salt and 1/4 cup sugar well over the roast.
Cover and put into the refrigerator for a minimum of six hours but no more than 24.
Heat oven to 250º.
Discard accumulated juices in pan.
Put roast in oven and cook for six hours, basting once every hour.
Allow to rest for thirty minutes.
Shred the meat. If not using immediately, toss with the pan drippings to help keep moist while refrigerated.