Bo Ssam

I happened across this amazing website a few months ago, and have been wanting to try this ever since. Yes, it is a lot of meat. And you have to start the preparations the day before you want to eat it (so it can marinate over night). But it looks so very tasty and delicious. And isn't the video lovely?

Ingredients

• 1 (8- to 10-pound) bone-in pork shoulder or pork butt
• 1 cup granulated sugar
• 1 cup plus 1 tablespoon coarse salt
• 7 tablespoons light-brown sugar
• 1 cup Napa Cabbage Kimchi, for serving
• 1 cup Napa Cabbage Kimchi, pureed, for serving
• 1 cup Ginger-Scallion Sauce, for serving
• 1 cup Jalapeño-Garlic sauce, for serving
• 2 cups steamed short-grain white rice, for serving
• 3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry

Directions

-Place pork in a large bowl or roasting pan.

-In a medium bowl, mix together granulated sugar and 1 cup coarse salt. Rub sugar mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.
-Preheat oven to 300ºF.
-Transfer pork to a large roasting pan, discarding any accumulated juices (or drain accumulated juices from roasting pan that pork is in). Transfer roasting pan to oven and cook, basting every hour with rendered fat in roasting pan, until meat is tender and easily shredded with a fork, about 6 hours.
-Meanwhile, in a small bowl, mix together remaining tablespoon coarse salt and brown sugar; rub mixture all over pork.
-Increase oven temperature to 500ºF. Return pork to oven until sugar has melted into a crisp crust, 10 to 15 minutes. Serve hot with kimchis, ginger-scallion sauce, jalapeño-garlic sauce, rice, and lettuce.

From: Working Class Foodies http://www.hungrynation.tv/wcfoodies