Momofuku Bo Ssam: Slow-Roasted Pork Perfection

The Definitive Guide to Momofuku Bo Ssam

Forget complicated Sunday roasts; this is the one. The second you pull the Momofuku Bo Ssam from the oven, your house fills with the intoxicating smell of sweet caramel and deeply savory, salty pork, and you just know you've nailed it.

That sweet, sticky crust crackles just under the surface, holding in meat so tender it literally falls apart when you touch it.

Yes, this recipe takes time, but most of that is hands off curing and slow roasting, making it the perfect centerpiece for a large gathering. It’s ideal for a big party because you just toss the whole roast on the table with rice and lettuce, and everyone builds their own customized, delicious wrap.

This spectacular feast is incredibly communal and shockingly simple in terms of technique.

Ready to transform a simple pork shoulder into the sticky, iconic main dish that launched a thousand restaurant critiques? Let's crack on and make the very best Momofuku Bo Ssam recipe you’ll ever try at home.

The Science Behind the Melt-in-Your Mouth Texture

What Exactly Is Bo Ssam? Defining the Dish

Bo Ssam translates to "wrapped up food," which perfectly describes the eating experience. This Korean American restaurant legend, popularized by David Chang, takes a large, humble cut of pork and treats it like royalty, transforming it into the ultimate family style feast.

The key difference here compared to regular pulled pork is the intense, dark crust created by the high sugar content and the final over high heat blast. It’s an edible paradox: intensely crunchy outside, impossibly tender inside.

A Roast Dinner for the Communal Table

I adore this dish because it puts the power back into the diner's hands. While a traditional roast dictates plating, Momofuku Bo Ssam encourages everyone to get messy, scooping the succulent meat, painting it with bright sauces, and wrapping it tightly in lettuce.

The balance of warm, salty pork, cool crisp lettuce, and fiery ginger scallion sauce is what makes this dish legendary.

The Legacy of the Momofuku Pork Shoulder

The original recipe uses a whole bone-in pork shoulder that huge Boston Butt or picnic roast and this approach is non-negotiable for the best results. Why? Because the bone and the surrounding collagen provide internal moisture and flavor as the roast cooks over eight hours.

When preparing Momofuku Bo Ssam pork shoulder at home, embrace the size; this is a meal meant to share.

The Crucial Role of the 24 Hour Sugar Salt Cure

This curing step is the secret sauce that elevates this from a nice roast to an epic roast. We use a generous amount of sugar mixed with salt, rubbing it deeply into every surface. The salt draws moisture out of the pork while the sugar helps penetrate the muscle fibers.

This simultaneous action deeply seasons the meat right to the bone and starts breaking down the proteins, ensuring that when you finally roast it, the texture is sublime.

Achieving Perfect Pork Collagen Breakdown

Low and slow, baby. That’s the mantra for any tough cut of meat. We roast the pork at a low temperature, around 300°F (150°C), for many hours. This gentle heat melts the dense connective tissue (collagen) in the pork shoulder, turning it into gelatin.

That gelatin is what gives the finished meat that silky, rich mouthfeel. Trust me, you can't rush this process if you want that true "spoon tender" texture.

The Final Hour Caramelization Crust

Once the pork hits that magical 195°F (90°C) internal temperature, we crank the oven to 500°F (260°C). Then, we brush it with a sticky brown sugar glaze. The high heat hits that surface sugar and instantly caramelizes it, creating a dark, almost brittle, candy like crust that shatters perfectly when you serve it.

That salty sweet, crunchy exterior is the defining textural element of authentic Momofuku Bo Ssam .

Essential Ingredients for Your Bo Ssam Centrepiece

You’ll be surprised how few ingredients you actually need to make the central Momofuku Bo Ssam . The magic is really in the time and temperature, but sourcing the right accompaniments is key to the overall experience.

Ingredient Deep Dive and Smart Substitutions

Selecting the Best Pork Shoulder (Boston Butt vs. Picnic Ham)

I always recommend a bone-in Boston Butt, which is technically the upper part of the shoulder. It has a beautiful fat marbling and shape perfect for roasting. If you absolutely cannot find Boston Butt, a boneless picnic roast works, but you may need to tie it tightly with butcher’s twine to maintain an even shape.

Crafting the Signature Sugar Salt Cure

We use Kosher salt and granulated sugar. I highly prefer Diamond Crystal Kosher salt because it dissolves and absorbs better than the denser Morton's brand. If you only have table salt, reduce the amount by half or the final product will be aggressively salty.

Never skip the sugar; it’s essential for both the cure and the eventual crust.

The Building Blocks of the Condiment Trio

The Bo Ssam is nothing without its vibrant sauces. You need the Ginger Scallion Sauce and something spicy, traditionally Ssamjang, or at least quality Gochujang. These condiments provide necessary brightness and heat to cut through the richness of the Momofuku pork shoulder.

Fresh vs. Powdered Ginger Notes

Please, please, please use fresh ginger, finely minced, for the sauce. Powdered ginger is a different flavor profile entirely, lacking the sharp, almost medicinal brightness needed here. The ginger in the sauce needs to stand up boldly against the rich pork fat.

Finding Quality Gochujang and Fermented Beans

Gochujang is now widely available in most major supermarkets, usually near the soy sauce or in the international aisle. Look for a brand that isn't overly sweet. If you are serving someone who cannot handle the heat, a mild white miso paste mixed with a little honey can provide that necessary fermented depth without the spice.

Alternatives for the Rice Wine Vinegar

The Ginger Scallion sauce needs a touch of acid to balance the hot oil. Sherry vinegar is classic in the Momofuku preparation, but a good quality rice wine vinegar works perfectly. If you are in a pinch, fresh lime juice is acceptable, but it shifts the flavor profile slightly towards Southeast Asia.

Ingredient	My Top Choice	Smart Substitution
Salt	Diamond Crystal Kosher	Use half the amount of table salt
Sherry Vinegar	Fino or Amontillado	Quality Rice Wine Vinegar
Gochujang	Moderate heat, barrel aged	Sriracha + touch of soy sauce
Pork Shoulder	Bone-In Boston Butt	Boneless Picnic Roast (tied)

The Master Method: Slow Roasting the Momofuku Pork

This is where the magic happens. Don't be intimidated by the cook time; it’s mostly passive.

Preparing the Iconic Bo Ssam Condiments

Day One: Curing and Preparing the Pork

First, pat the pork completely dry. This is crucial because moisture inhibits the effectiveness of the cure. Mix your sugar and salt and rub it into every nook and cranny of that huge Momofuku Bo Ssam pork shoulder . Place the coated pork on a wire rack inside a roasting pan.

That rack is essential for air flow! Cover it loosely and chill for 12 to 24 hours. You will see moisture weeping out that's exactly what you want.

The Low and Slow Roasting Phase (Initial 6 Hours)

Preheat your oven to a steady 300°F (150°C). Place the pork in the oven and walk away. Don't peek for at least five hours. You’re looking for the fat to soften and the internal temperature to slowly climb.

Once it hits around 180°F (82°C), you might hit "the stall," where the temperature hangs out for an hour or more. Just wait it out.

Chef's Note: The pork is ready for the final step only when it reaches an internal temperature of 195°F (90°C). Don't trust the clock; trust the thermometer.

The High Heat Finish for Maximum Crust

When the pork hits 195°F, pull it out and crank the oven to a scorching 500°F (260°C). While the oven heats, make your finishing glaze by dissolving brown sugar in a little water. Brush this thick, sweet syrup all over the already glorious-looking pork.

Return it to the screaming hot oven for 10 to 15 minutes. You will hear the sugar bubble and see it turn a deep, mahogany brown. Watch this stage constantly!

The Bright and Pungent Ginger Scallion Sauce

While the pork rests, finish the sauce. Combine the fresh, minced ginger, sliced scallions, vinegar, and salt in a heatproof bowl. Heat your neutral oil until it shimmers, just before it smokes, then pour it straight over the scallions.

You’ll hear a wonderful sizzle, and the kitchen will smell incredibly savory and pungent. Stir it up; this sauce provides the essential brightness to the rich Momofuku Bo Ssam .

Developing the Rich and Fiery Ssam Sauce

If you are using store-bought Gochujang or Ssamjang, you are good to go. If you want to make your own Ssamjang, mix Gochujang (Korean chili paste) with Doenjang (fermented bean paste), a little sesame oil, garlic, and honey.

This rich, complex sauce is non-negotiable for the true Momofuku Bo Ssam sides experience.

Mixing Your Accompaniment Vegetables and Wraps

Keep your accompaniments simple. Crisp lettuce (Butter lettuce is ideal) and a big bowl of steaming white rice. You can also quickly pickle some radish slices and cucumbers for extra crunch and acid.

This is the stage where the Momofuku philosophy really shines: letting the perfect pork be the star, supported by fresh, bright accents.

Expert Tips and Troubleshooting for the Perfect Roast

Handling Excess Moisture During the Cure

Sometimes, the salt cure draws out a lot of liquid, leaving a puddle under the pork. This is fine! You just need to pour that liquid off the roasting pan before you put the pork in the oven. You want to roast the pork, not steam it in its own brine. Pat the pork surface dry again if it feels tacky.

What to Do If the Internal Temperature Stalls

Pork shoulder often hits a temperature plateau between 160°F and 185°F. This is the collagen actively breaking down. If the stall lasts over two hours, you can tent the pork loosely with foil to help push it through faster, but don’t worry too much. This is a marathon, not a sprint.

Patience is the greatest tool in the Momofuku Bo Ssam process.

Avoiding a Dry or Unevenly Roasted Shoulder

The wire rack is key for even cooking. Also, resist the urge to use a super lean cut of pork. All that marvelous fat marbling melts into the meat, basting it internally and keeping it moist. The fat is flavor, people! Embrace it.

Practical Guide to Storing Leftover Pork and Condiments

But does the Momofuku Bo Ssam freeze well? You bet. Making this incredible dish usually yields leftovers, which is a blessing, not a problem.

Refrigerating and Reheating Cooked Pork

Once the pork has cooled, shred any leftovers you have left and store them in an airtight container. Make sure to include some of the rendered pork fat and juices from the bottom of the roasting pan; this keeps the meat moist. It will last safely for 4 days in the fridge.

To reheat, microwave small portions gently, or spread the pork out on a baking sheet and cover it with foil before heating in a 325°F (160°C) oven until warmed through.

Freezing the Roasted Pork (Yes, You Can!)

I often make a huge Momofuku Bo Ssam boneless cut specifically for freezing. Shred the cooked pork, mix it with a little of the reserved juices, and portion it into freezer safe bags or containers. Squeeze out all the air before sealing. It will keep beautifully for up to 3 months. Thaw overnight in the fridge and reheat as above. You can also use these flavorful scraps in recipes like Delicious grace kim funke: Savory Korean Beef Ssam Wraps Recipe — just swap the beef for your amazing leftover pork!

Shelf Life of the Homemade Ssam Sauces

The Ginger Scallion Sauce, thanks to the hot oil treatment, keeps very well. Store it in an airtight jar in the refrigerator for up to 5 days. The Ssamjang (or Gochujang) keeps much longer, usually for weeks, as it is already a preserved fermented product.

How to Serve and Assemble the Ultimate Bo Ssam Spread

This is the fun part. The tradition of Momofuku Bo Ssam is to present the whole, gorgeous, sticky crusted roast at the table. Seriously, carry it out on its roasting rack.

Provide two large serving spoons and watch your friends and family gleefully scoop the incredibly tender meat from the bone. Provide small bowls of the Ginger Scallion Sauce, the Ssamjang, and the crisp lettuce wraps.

To assemble the perfect bite: take one piece of lettuce, place a spoonful of steaming rice in the center, add a healthy scoop of the intensely savory, slightly sweet pork, top with a drizzle of the bright Ginger Scallion Sauce, and a dab of the spicy Ssamjang. Wrap it up tightly and eat it in one messy, glorious bite.

This is the ultimate, flavour packed way to serve up the legendary Momofuku Bo Ssam . Enjoy every crunchy, tender, sticky moment!

Recipe FAQs

Why is my finished Bo Ssam not developing that beautiful, sticky caramelized crust?

This usually happens if the final high heat blast wasn't hot enough, or if the pork surface was still wet before applying the sugar glaze. Ensure your oven is fully preheated to 500°F (or higher if safe), and pat the pork shoulder completely dry before the final application of the sugar mixture.

The meat must be smoking hot when the sugar mixture is applied to ensure instant caramelization.

Can I substitute pork shoulder (Boston Butt) with a leaner cut, like tenderloin or loin?

While you can technically substitute, the results will be significantly different and much drier. The magic of Bo Ssam relies on the high fat content and connective tissue of the shoulder, which melts during the 6-hour slow roast, keeping the meat incredibly succulent and moist.

Leaner cuts will require drastically shorter cooking times to prevent them from drying out.

My glaze (sugar mixture) seems too thin and just runs off the pork during the final stage. What went wrong?

The Bo Ssam glaze isn't a traditional liquid sauce; it's the raw mixture of sugar and salt applied directly to the hot meat. If it's running off, it usually means the pork released too much liquid onto the pan during the rest, diluting the sugar mixture before it can properly caramelize.

Drain the rendered fat and liquid from the pan completely before the final high heat cook.

Is it safe to cure the pork for longer than 24 hours, or less?

The 12 24 hour cure is necessary to draw out moisture and season the meat deeply, setting the stage for perfect roasting. While 48 hours is acceptable if kept well refrigerated, curing for significantly less than 12 hours will result in less flavour penetration and a less desirable texture.

Do not exceed 48 hours, as the salt may make the pork too tough.

How much time should I realistically allocate for the entire Bo Ssam process, excluding the curing time?

Plan for approximately 6 to 8 hours of active cooking time, depending on the size of your pork shoulder. Crucially, allow an additional 1 to 1.5 hours after roasting for the pork to rest outside the oven before the final high heat blast, as this rest period ensures maximum tenderness and even cooking.

What are the traditional accompaniments that make Bo Ssam a complete Momofuku experience?

Bo Ssam is meant to be served family style with fresh, crisp lettuce leaves (like butter lettuce) for wrapping, steamed rice, and essential dipping sauces. The must haves are pungent kimchi, the salty spicy Korean dipping paste Ssamjang, and the bright, herbaceous ginger scallion sauce.

How should I store leftover Bo Ssam, and can I freeze it?

Store leftovers tightly wrapped in the refrigerator for up to 3 days, and reheat gently in a low oven to avoid drying it out. Freezing Bo Ssam is not generally recommended, as the delicate, slow roasted texture and the integrity of the caramelized crust suffer significantly upon thawing and reheating.