- TIME 7 hours
- MAKES 10 servings
- 1 whole bone-in pork butt **(8 to 10 pounds)**
- 1 cup white sugar
- 1 cup plus 1 tablespoon kosher salt
- 7 tablespoons brown sugar
- 5 cups thinly sliced scallions, both green and white parts
- 1 cup peeled, minced fresh ginger
- 1 cup neutral oil **(like grapeseed)**
- 0.5 cup sherry vinegar
- 3 teaspoons light soy sauce
- 2 tablespoons fermented bean-and-chili paste **(ssamjang)**
- 1 tablespoon chili paste **(kochujang)**
- 5 cups sushi rice
- lettuce wraps **(bibb lettuce or radicchio)**
- Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
- When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. **(After the first hour, baste hourly with pan juices.)**
- Remove the meat from the oven and allow it to rest for up to an hour.
- Meanwhile, make the ginger-scallion sauce. In a bowl, combine the scallions with the ginger, 0.5 cup of neutral oil, 3 teaspoons light soy sauce, and 2 teaspoon sherry vinegar. Mix well and taste, adding salt if needed.
- Also make the ssam sauce. In a bowl, combine the ssamjang and kochujang chili pastes with 0.5 cup of vinegar 0.5 cup of oil, and mix well.
- Prepare rice, wash lettuce, and put kimchi in serving bowl
- When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together a tablespoon of salt with the 7 tablespoons of brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.
- This is basically a korean twist on American BBQ... The shredded pork butt with bits of caramelized fat is like a delicious korean inspired pulled pork, with ssam sauce serving as as the BBQ sauce, Kimchi as the collard greens, and sushi rice as the mac and cheese.
- Adding the sugar at the end and broiling it does a good enough job of simulating a bark, but makes the crust overly seasoned, such that it must be mixed in with the meat to be enjoyed.
- The original recipe calls for far too little ginger scallion sauce, so this version of the recipe doubles the quantity.
- This recipe makes great leftovers. I like to make extra rice, and then cut up the meat and make rice bowls with the extras. Probably you'll want to make *even more* sauce if you plan to do this.
- [Momofukus Bo Ssam](https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam)