Put the pork shoulder in a roasting pan. Mix together the granulated sugar, kosher salt, and Tingly Seasoned Salt, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.

Heat the oven to 300ºF. 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 6–7 hours, basting with the rendered fat and pan juices every hour.

Meanwhile, prepare your glaze. Add honey, brown sugar, Momofuku Soy Sauce, and chopped herbs to a small pot and bring to a slight simmer. Cook on low for 8–10 minutes until thickened, taking extra care not to allow it to boil as it will burn. Set aside.

After about 5–6 hours, the meat should start to be tender and yielding. It’s time to begin glazing. Add a few tablespoons of the glaze to the top of the pork every 20 minutes and continue roasting another hour. Depending on your schedule, 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 500ºF, top with the more glaze and roast until the glaze is glossy and bubbling. Top with additional herbs and flaky sea salt. Serve immediately with remaining glaze, lettuce wraps, rolls, bing bread, and anything you need to make lettuce wraps or sandwiches.