1 pork shoulder

1/2 cup sugar

1/2 cup salt

1 cup vinegar

Start, by patting, the pork shoulder dry with some paper towel towels. Then mix the salt and sugar together(you can do this by hand, or you can put it in a food processor). After this is done, take a brush and lightly brush some vinegar on the skin of the pork shoulder. Then set it in your fridge to rest overnight. You’ll want to have it in a tray with something of a lip, as it will be losing water because of the salt and sugar mixture.

The next morning, preheat your oven to 275°. Then, take the pork shoulder out of the refrigerator and drain as much water as you can from the tray. Then take the brush and vinegar and lightly dab the skin one more time before putting it in the oven for eight hours.

After the eight hours has elapsed, take the pork shoulder out(if it looks a little bit burnt, this is OK, it will taste amazing trust me) and turn the temperature of the oven up to 450°. Once the oven has gotten to the proper temperature, put the pork shoulder back in for 5 to 10 minutes.

After the skin looks nice and crisp, let it rest for about 10 to 15 minutes. Then eat the skin the same day.