Wee & Tee Cook MOMOFUKU'S BO SSAM -- Korean pork & raw oyster lettuce wraps -- Cooking w/My Brother

Start with an 8 to 10 pound pork shoulder (pork butt or boston butt).

Mix equal parts sugar and salt together.

Coat the pork shoulder with the sugar and salt mixture.

Wrap the pork in plastic wrap and place it in the fridge to brine.

After brining, pour out the accumulated juices from the pork.

Preheat the oven to 300 degrees Fahrenheit.

Place the pork in the preheated oven and cook for approximately 6 hours until the meat is soft and pulling off the bone.

Remove the pork from the oven and let it rest for about an hour.

Mix 7 tablespoons of brown sugar and 1 tablespoon of kosher salt for the final coating.

Preheat the oven to 500 degrees Fahrenheit for the final cooking step.

Coat the pork with the brown sugar and salt mixture and place it back in the oven for 10 to 15 minutes, watching for bubbling.

Prepare the first sauce by mixing 1 tablespoon of gochujang, 2 tablespoons of samjang sauce, 1/2 cup of sherry vinegar, and 1/2 cup of neutral oil.

Prepare the second sauce by mincing 2.5 cups of scallions and 1/2 cup of grated or finely minced fresh ginger.

Equipment Needed

Spice Level: