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Combine the white sugar and kosher salt.
Rub the mixture evenly over the pork shoulder.
Place in a large roasting pan or dish, cover, and refrigerate for 6–24 hours.
Heat the oven to 300°F (150°C).
Remove the pork from the refrigerator and brush off excess cure.
Place the pork fat-side up in a roasting pan.
Roast for approximately 6 hours, until the meat is extremely tender and pulls apart easily.
Increase the oven temperature to 500°F (260°C).
Pat the brown sugar evenly over the top of the pork.
Roast for another 10–15 minutes until the sugar caramelizes into a deep mahogany crust.
Rest for 15–20 minutes before serving.
Mix all ingredients in a bowl and let stand for at least 15 minutes before serving.
Whisk together until smooth. Let sit for 15–30 minutes before serving.