I got this recipe form the Momofuku cook book. If you are interested in Asian food, it is mostly a Korean, Japanese fusion using ingredients found in the US. Its a little fancy pants but has some basic ideas that are easy for the home cook.
Mix 1/4 cup each salt and sugar in a bowl. I use 1/2 cup if I have a large roast. Kosher salt or Hawaiian Alaea salt is nice also but every day salt will work fine.
Rub roast with salt sugar mixture and put in large nonconductive container. Cover and refrigerate over night.
Next day remove roast and discard any liquid in container. Preheat oven to 250 and cook for six and a half hours. I know it is a long time but it is worth it. It will fall off the bone!
Not sure if that photo will work so this is another link. This is how to use the roast as Bo Saam or Korean lettuce wraps.
http://cookforher.blogspot.com/2011/04/bossam-korean-aka-lettuce-wraps.html
The roast can be used for wraps, ramen, taco or burritos or just devour as is.
