Pork Shoulder With Roasted Clams And Fresno Chiles

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
367
FAT
29%
CHOL
69%
SOD
220%

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Ingredients for 20 servings

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

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