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Mix sugar and salt together. Pat pork dry. Coat pork in sugar salt mixture, getting it into all the crevices. Rub/pat well to adhere as best you can - discard excess salt unused/falls off. Place in a glass dish, cover loosely with cling wrap and refrigerate for 24 - 36 hours.
Preheat oven to 150°C/300°F with rack in the middle of oven.
Remove pork from fridge - surface will be wet. Either transfer pork to clean pan or drain off excess liquid / scrape out salt/sugar in same glass pan. Do not rinse pork.
Roast for 5 hours, uncovered, spooning over pan juices once each hour, until you can easily pull the meat apart with 2 forks.
Remove from oven, rest for 10 minutes Turn up oven to 500F. Mix brown sugar and salt. Spoon juice all over pork. Spoon sugar onto porks and use hands to make it stick to the top and sides. Place in oven for 10 minutes until surface is deep golden crust, suagr is bubbling and caramelized.
Meanwhile make the adobo BBQ
Mango salsa, just chop and mix :)
Serve on rice or in tortillas