Pork Shoulder with Roasted Clams and Fresno Chiles

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