1 whole 8- to 10-pound bone-in pork shoulder
1 cup granulated sugar
½ cup kosher salt
½ cup Momofuku Spicy Seasoned Salt
Spicy BBQ Glaze:
1 cup Heinz Ketchup
½ cup Sherry vinegar (substitute apple cider vinegar in a pinch)
½ cup brown sugar (packed)
2 medium-sized cloves garlic, grated
1 tablespoon smoked paprika
1 tablespoon + 1 teaspoon Momofuku Spicy Seasoned Salt
Put the pork shoulder in a roasting pan. In a bowl, mix together the granulated sugar, kosher salt, and Spicy Seasoned Salt, then rub the mixture into the meat. Cover the pan with plastic wrap and put it into the fridge for at least six hours, or overnight.
Heat the oven to 300°F. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven in a roasting pan or sheet pan with a rack and cook for six to seven hours, basting with the rendered fat and pan juices every hour.
Meanwhile, prepare your BBQ glaze. Combine all the ingredients in a small sauce pot and bring to a simmer. Cook for five minutes or until flavors are combined and garlic no longer tastes raw.
After five to six hours, the meat should start to be tender and yielding. It’s time to begin glazing. Add a few tablespoons of the BBQ glaze to the top of the pork every 20 minutes and continue roasting another hour. You can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.
When ready to serve, turn the oven to 500°F, top with more glaze and roast until the glaze is bubbling, but not burned. Serve immediately with remaining BBQ glaze, along with rolls, pickles, and Bibb lettuce for making wraps.