Bo Ssam

Ingredients

• 1 bone-in pork shoulder (6-7 lbs)
• 1/2 cup sugar
• 1/2 cup kosher salt
• 1/4 cup dark brown sugar, for the second coating
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• Butter lettuce or napa cabbage leaves, for wrapping
• Steamed short-grain rice, for serving
• Kimchi, for serving

Before you cook

• Rub the pork shoulder all over with the sugar and salt.
• Cover the pork and refrigerate it for at least 6 hours, or overnight.
• Whisk the gochujang, soy sauce, rice vinegar, sesame oil, and minced garlic together in a small bowl for the ssamjang.
• Wash and separate the lettuce leaves.

Steps

1. Preheat the oven to 300 F.
2. Remove the pork from the refrigerator and let it sit at room temperature for 20 minutes.
3. Place the pork shoulder fat-side up on a rack set in a roasting pan.
4. Roast the pork for 5 to 6 hours, until it is fall-apart tender and shreds easily with a fork.
5. Increase the oven temperature to 500 F.
6. Pat the dark brown sugar over the top of the pork in an even layer.
7. Return the pork to the oven for 8-10 minutes, watching closely, until the sugar caramelizes into a dark crust.
8. Let the pork rest for 15 minutes.
9. Pull the meat into large chunks, discarding the bone and any large pieces of fat.
10. Serve the pork with the lettuce leaves, steamed rice, kimchi, and the ssamjang for wrapping at the table.