Momofuku Bo Ssam Recipe: Slow-Roasted Pork - Crock Recipes

Ingredients

• 1 large Bone-In Pork Shoulder (Boston Butt), approximately 7 lb / 3.2 kg
• Neutral oil (canola or grapeseed) for searing (optional)
• 1 cup (200 g) Granulated Sugar (for cure)
• ¾ cup (200 g) Kosher Salt (for cure, Diamond Crystal preferred)
• ½ cup (100 g) Light Brown Sugar, packed (for glaze)
• 2 Tbsp (30 ml) Water (for glaze)
• 5 cups (250 g) Scallions (spring onions), thinly sliced
• ½ cup (50 g) Fresh Ginger, peeled and finely minced
• ¼ cup (60 ml) Neutral Oil (e.g., grapeseed or canola, for sauce)
• 1 Tbsp (15 ml) Sherry Vinegar (or rice wine vinegar)
• 1 tsp (5 g) Kosher Salt (for sauce)
• Crisp green lettuce leaves (e.g., Butter or Romaine)
• Steamed White Rice
• Ssamjang (Korean spicy dipping paste) or Gochujang (Korean chilli paste)