Korean Bo Ssam Pork Shoulder Roast

Name: Korean Bo Ssam Pork Shoulder Roast
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 10
Ingredients: 3.5-4 kg pork butt or pork shoulder; 4-5 heads butter or bib lettuce; 3 cup cooked white rice; 500 g kimchi; 12 oysters; 2.5 cup scallions; 1/2 cup fresh ginger; 1/2 cup white sugar; 1/2 cup plus 1 tbsp kosher salt; 7 tbsp brown sugar; 1/3 cup canola oil; 1.5 tsp light soy sauce; 1 tsp sherry vinegar; 2 tbsp ssamjang; 1 tbsp gochujang; 1 tbsp water

This Korean bo ssam-style pork shoulder is slow-roasted until tender, then finished with a glossy brown sugar crust. Serve it with lettuce wraps, rice, kimchi, oysters, and bold sauces for a generous centerpiece meal.

Servings10 Portions

Prep Time10 Mins

Cook Time300 Mins

Difficulty

Intermediate

Ingredients

pork butt or pork shoulder
3.5 kg
butter or bib lettuce
4 heads
cooked white rice
3 cup
kimchi
500 g
oysters
12
scallions
2.5 cup
fresh ginger
0.5 cup
white sugar
0.5 cup
kosher salt
0.5 tbsp
brown sugar
7 tbsp
canola oil
0.3 cup
light soy sauce
1.5 tsp
sherry vinegar
1 tsp
ssamjang
2 tbsp
gochujang
1 tbsp
water
1 tbsp

Step-by-Step Instructions

Prepare the pork cure: mix the white sugar with 1/2 cup kosher salt in a bowl.

Pat the pork shoulder very dry, then rub the sugar-salt mixture all over the meat, pressing it into folds and crevices. Discard any cure that does not stick.

Place the pork in a glass or nonreactive baking dish, cover loosely with plastic wrap, and refrigerate for 24 to 36 hours.

Preheat the oven to 300°F (150°C) with a rack in the center.

Remove the pork from the refrigerator. Drain off the liquid from the dish or transfer the pork to a clean roasting pan. Do not rinse the pork.

Roast the pork uncovered for about 5 hours, spooning the pan juices over it once every hour, until the meat is deeply tender and pulls apart easily with two forks.