Korean-style Slow-roasted Pork Shoulder (Bossam)

Steps

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1. 1
   Obtain a pork shoulder with bone intact (approximately 2.5 kg). Sprinkle salt and sugar evenly over the entire surface of the meat to lightly cure it. Refrigerate overnight.
   ≈0:52
2. 2
   Check the cured pork. The salt and sugar should have liquefied, and the meat will have absorbed the salty-sweet mixture thoroughly.
   ≈1:37
3. 3
   Set up the charcoal grill: place the ceramic deflector plate inside, then position the grill plate on top at a higher level to achieve a gentle, slow-cooking temperature.
   ≈1:58
4. 4
   Place the cured pork on the grill plate. Keep the bottom vent closed and adjust the top vent between 0 and 1 to maintain a temperature of approximately 130–145°C.
   ≈2:50
5. 5
   Cook the pork for approximately 3 hours.
   ≈3:24
6. 6
   Prepare the samjang sauce: in a bowl, combine doenjang, gochujang, minced garlic, sesame seeds, sugar, and 2 teaspoons of water. Mix well, then add sliced spring onion and stir again.
   ≈3:30
7. 7
   Prepare the sesame dipping sauce: mix together sesame oil, salt, and white pepper.
   ≈3:51
8. 8
   After approximately 3 hours, check the pork's appearance and tenderness. It should have a beautiful colour and be starting to soften.
   ≈4:04
9. 9
   Remove the pork from the grill and wrap it tightly in foil. This technique, known as the Texas crutch, further tenderizes the meat.
   ≈4:19
10. 10
    Return the foil-wrapped pork to the grill and continue cooking for another hour, or until the internal temperature reaches 93°C.
    ≈4:40
11. 11
    Remove the cooked pork and check for tenderness. It should be extremely soft and tender, easily pulling apart, with a faint smoke ring visible.
    ≈4:54
12. 12
    Shred or slice the cooked pork and serve in lettuce cups with the samjang sauce and sesame dipping sauce.
    ≈5:16