Pork Butt, Kimchi & Oysters

This is straight out of David Chang's cookbook. Something I've been wanting to make, and nothing's stopping me now.

1 8-10 pound pork butt/shoulder
1 cup sugar
1 cup plus 1 tblsp maldon sea salt
7 tblsp light brown sugar
1 dozen oysters
1 cup cabbage kimchi
1 cup pureed cabbage kimchi
1 cup ginger scallion sauce
ssam sauce
a few heads of bibb lettuce, leaves separated
maldon sea salt

ssam sauce
1 tblsp fermented bean and chile paste (ssamjang)
1/2 tblsp chile paste (kochujang)
1/2 cup sherry vinegar
1/4 cup grapeseed oil

1. put the pork into a roasting pan, ideally one that fits it snugly
2. mix sugar and salt together then rub over the meat
3. discard any excess sugar/salt mixture
4. cover the pan with plastic wrap and put into fridge overnight
5. heat the oven to 300 degrees F; remove pork from the fridge, discard any juices
6. put the pork in the oven and cook for 6 hours, basting with fat and rendered juices every hour
7. make ssam sauce by combining all above ingredients, stirring well
8. pork can be eaten right away or mellowed out at room temperature for up to an hour
9. when ready to serve, sauces made, oysters are shucked, lettuce ready, etc., turn oven to 500 degrees F
10. stir remaining salt and brown sugar and rub mixture all over pork, put it in the oven for 10-15 minutes until the sugar has melted into a crisp, sweet crust
11. serve the pork whole and hot, surrounded by accompaniments