Momofuku Bo Ssam

Ingredients

• 1 whole pork shoulder (an underrated, inexpensive cut)
• equal parts sugar and salt, for the overnight cure
• brown sugar, for the glaze slurry

Directions

• Cure the pork shoulder overnight in equal parts sugar and salt.
• Roast low and slow at 225°F for 10 to 12 hours, until it is meltingly juicy and tender.
• Let it rest for about an hour.
• Coat the shoulder in a slurry of brown sugar.
• Roast at very high heat to caramelize the sugar into a deep, charred crust, then serve.
• Variation: to make steaks out of it, cook at about 170°F for 12 to 16 hours.

A cheap pork shoulder turned into the famous Momofuku bo ssäm. Method transcribed from the video. From Senpai Kai on Instagram.