Pork Shoulder for Ramen

Method

Put the pork shoulder into a roasting pan or other ovenproof vessel that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with cling film and put it into the fridge for at least 6 hours, but no longer than 24. Preheat the oven to 130°C/Gas ½. Discard any liquid that accumulated in the container. Put the shoulder in the oven and cook for 6 hours, basting it with the rendered fat and pan juices every hour. Take it out of the oven and let it rest for 30 minutes. Shred the meat, pulling it into ropy strands using two forks, as you would pulled pork. If you need to keep the pork for a day or so, add some of the rendered fat from the pan to the shredded meat to keep it moist and store it, tightly covered, in the refrigerator. Reheat it in a low oven (130°C to 150°C/Gas ½ to 2) before using.