Ingredients:

  • 1 large Bone-In Pork Shoulder (Boston Butt), approximately 7 lb / 3.2 kg
  • Neutral oil (canola or grapeseed) for searing (optional)
  • 1 cup (200 g) Granulated Sugar (for cure)
  • ¾ cup (200 g) Kosher Salt (for cure, Diamond Crystal preferred)
  • ½ cup (100 g) Light Brown Sugar, packed (for glaze)
  • 2 Tbsp (30 ml) Water (for glaze)
  • 5 cups (250 g) Scallions (spring onions), thinly sliced
  • ½ cup (50 g) Fresh Ginger, peeled and finely minced
  • ¼ cup (60 ml) Neutral Oil (e.g., grapeseed or canola, for sauce)
  • 1 Tbsp (15 ml) Sherry Vinegar (or rice wine vinegar)
  • 1 tsp (5 g) Kosher Salt (for sauce)
  • Crisp green lettuce leaves (e.g., Butter or Romaine)
  • Steamed White Rice
  • Ssamjang (Korean spicy dipping paste) or Gochujang (Korean chilli paste)

Instructions:

  1. Prep the Pork: Pat the pork shoulder very dry. Mix the 1 cup sugar and ¾ cup salt for the curing rub. Rub the mixture generously and evenly all over the pork shoulder. Place the pork on a wire rack inside a roasting pan, cover loosely, and refrigerate for a minimum of 12 hours, up to 24 hours.
  2. Preheat the oven to 300°F (150°C). Place the roasting pan with the pork into the preheated oven. Roast uncovered for 6 to 8 hours, until the pork's internal temperature reaches 195°F (90°C).
  3. While the pork roasts, combine scallions, ginger, salt, and vinegar in a heatproof bowl. Heat ¼ cup neutral oil until shimmering, then carefully pour the hot oil over the mixture. Stir to combine and set aside.
  4. Once the pork reaches 195°F, remove it and increase the oven temperature to 500°F (260°C). Combine the brown sugar and 2 Tbsp water in a small saucepan and heat until dissolved, forming a thick glaze syrup.
  5. Brush the glaze liberally over the entire surface of the pork shoulder. Return the glazed pork to the 500°F oven. Roast for 10–15 minutes until the sugar crust is dark, sticky, and deeply caramelised—watch carefully to prevent burning!
  6. Remove the pork and let it rest, tented loosely with foil, for at least 30 minutes before serving. Serve the entire pork shoulder at the table alongside the accompaniments (lettuce, rice, Ginger-Scallion Sauce, and Ssamjang/Gochujang) so guests can assemble their wraps.