Ingredients
1/2 cup light-brown sugar
1/2 cup coarse salt
1 teaspoon cayenne pepper
6 cloves garlic, thinly sliced
3 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary
1 (8-pound) boneless pork shoulder
3 tablespoons olive oil, plus more for serving
3 shallots, minced
2 to 3 Fresno chiles, thinly sliced
1 cup white wine
5 dozen littleneck clams
3 tablespoons chopped flat-leaf parsley
Preparation
In a medium bowl, mix together brown sugar, salt, cayenne pepper, 4 cloves garlic, thyme, and rosemary. Place pork in a roasting pan and rub sugar mixture all over pork. Cover and transfer to refrigerator; let marinate for 2 hours.
Remove pork from refrigerator and let come to room temperature. Preheat oven to 400 degrees.
Brush rub off of pork; transfer to oven and roast for 45 minutes. Decrease temperature to 250 degrees. Cook until meat is very tender and shreds easily, about 8 hours. Immediately shred meat with a fork and transfer to a large bowl.
In a large saucepan, heat olive oil over medium-high heat. Add remaining 2 cloves garlic, shallots, and chiles; cook stirring, until fragrant and softened, about 3 minutes. Add clams and wine; cover and cook until clams open, 5 to 8 minutes.
Pour clams over pork; drizzle with olive oil and sprinkle with parsley. Serve immediately.
