Low-temperature roasting is a great way to prepare very fatty roasts, such as a pork shoulder. The effect is akin to barbecue, minus the smoke. Pork shoulder is an incredibly flavorful cut. It’s also very cheap. This cut is the traditional choice for pulled pork. We found that roasting this big cut at 325 degrees for 5 to 6 hours gave plenty of time for the fat to melt and the connective tissue to break down. The result is a very succulent roast. We made a few refinements along the way. As with a cheap cut of beef, we found pork shoulder benefited from an overnight salt rub. Adding brown sugar to the mix helped create a roast with a crackling crisp crust. (And a little sweetness works well with pork.) We found it best to elevate the roast in a V-rack so it cooked evenly. Some water in the pan prevented the pan drippings from burning during the very long roasting time. We use the pan drippings to make a quick sauce with peaches, sugar, wine, rice vinegar, grainy mustard, and thyme. If you prefer, try a sauce made with cherries, red wine, red wine vinegar, sugar, and ruby port.