Pork Roast, Slow Roasted Korean Style

By á-25087

Ingredients

• Pork:
• 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
• Ginger Scallion Sauce:
• 2 1/2 cups thinly sliced scallions, both green and white parts
• 1/2 cup peeled, minced fresh ginger
• 1/4 cup grapeseed oil
• 1 1/2 teaspoons soy sauce
• 1 scant teaspoon sherry vinegar
• 1/2 teaspoon kosher salt, or to taste
• Korean BBQ Sauce:
• 1/4 cup kochujang (Korean Chile Paste) (Amazon)
• 5 garlic cloves, minced
• 2 tablespoons peeled and minced ginger
• 2 green onions, thinly sliced
• 2 1/2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon light brown sugar
• 1 tablespoon honey
• 2 teaspoons sesame oil
• Serving:
• Butter Lettuce Cups
• Kimchi
• Guacamole
• Pico de Gallo
• Cooked White Rice

Details

Adapted from foodgawker.com

Preparation

Step 1

1. Place the pork in a large, shallow bowl.

2. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat.

3. Cover it with plastic wrap and place in the refrigerator overnight.

4. When you're ready to cook, heat oven to 300 degrees F.

5. Remove pork from refrigerator and discard any juices.

6. 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. (baste hourly with pan juices.)

7. Remove the meat from the oven and allow it to rest for up to an hour.

8. When you are ready to serve the food, turn oven to 500.

9. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar.

10. Rub this mixture all over the cooked pork.

11. Place in oven for approximately 10 to 15 minutes, until a dark caramel crust has developed on the meat.

For the Sauces:

12. Combine all ingredients in a bowl and whisk to combine.


13. Serve hot, with the sauces, guacamole, Kimchi, and Pico de Gallo.

14. Create lettuce wraps with pieces of the pork and
desired toppings.

Serve with white rice.