Bo Ssam recipe. This is a classic Korean recipe that serves a big and hungry crowd. It's a great meal of fork tender juicy pork wrapped in a crisp piece of lettuce or silky napa cabbage topped with your favorite asian hot sauce or ssamjang.
|pork butt||10 lbs||bone in|
|granulated sugar||1 cup|
|kosher salt||1 cup|
|brown sugar||1/2 cup|
|butterhead lettuce||2||leaves separated and washed well|
|napa cabbage||1||leaves separated & blanched in salted boiling water for 3 to 5 minutes|
- In a bowl combine the granulated sugar and kosher salt.
- Place the pork butt in a roasting pan fatty side up and rub all over with the sugar and salt mixture.
- Remove the excess sugar and salt from the pan and cover the pork butt with plastic wrap. Place in the refrigerator for at least 8 hours or overnight.
- Remove the roasting pan from the refrigerator and preheat your oven to 300 degrees.
- Place the pork butt in the oven and roast for up to 6 hours or until the internal temperature reaches 195 degrees.
- Remove from the oven and allow to rest at room temperature for 1 hour.
- Preheat your oven to 500 degrees.
- Rub down the cooked pork butt with brown sugar and place in the oven for 15 minutes to carmelize the outside skin.
- To serve pull off a piece of meat from the pork butt and place on top of a piece of lettuce or blanched napa cabbage. Drizzle your favorite hot sauce or Ssamjang over the meat. Roll up the lettuce and eat.