48 Hour Pork Shoulder

I've never been to Momofuku, but this is their recipe for bo ssam, a slow roasted pork shoulder with various accoutrements (rice/kimchi/lettuce/oysters). I've only ever made the meat solo and served it the past two Thanksgivings at my brother's request, with my favorite pairing being macaroni and cheese. I cure the pork in salt and sugar for 48 hours and then cook for another 8, basting every hour. It falls right off the bone and is a real crowd pleaser. It may seem daunting, but it's a pretty simple recipe at its core, most of the time the meat is just sitting.