Korean Smoked Pork Shoulder Bo Ssam Recipe :: The Meatwave

Ingredients

• For the Pork
• 2/3 cup light brown sugar
• 1/2 cup kosher salt
• 2 tablespoons gochugaru (Korean chili powder)
• 1 pork butt (about 7 to 8 pounds)
• 2-3 chunks of a medium smoking wood, such as oak or hickory
• For the Baste
• 1/3 cup rice vinegar
• 1/4 Korean rice syrup
• 3 tablespoons gochujang
• 2 tablespoons dark brown sugar
• 1 tablespoon gochugaru
• 1 tablespoon soy sauce
• For the Ginger Scallion Sauce
• 1 1/2 cups thinly sliced scallions (about 1 large bunch)
• 1/4 cup finely minced ginger
• 2 tablespoons canola oil
• 1 teaspoon soy sauce
• 1 teaspoon sherry vinegar
• Kosher salt, to taste
• For the Ssam Sauce
• 1/4 cup ssamjang (Korean fermented bean and chili paste)
• 3 tablespoons sherry vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame oil
• 1 teaspoon finely minced garlic (about 1 medium clove)
• For Serving
• 2-3 heads of red leaf or butter lettuce, washed and dried
• Various kimchis
• Cooked jasmine rice