Momofuku Bossam (Korean Slow Cooked Pork Shoulder)

Pro tips

• Use kosher or cooking salt, never table salt—table salt is denser and will over-salt the pork. Measure by weight (115g) if possible for accuracy.
• Spoon pan juices over the pork once per hour during the 5-hour roast to keep it moist and ensure even cooking; this is critical for tenderness.
• Apply the brown sugar crust evenly and only to the top and sides—underneath doesn't need it and adds unnecessary sweetness to the serving platter.
• Do not use pan juices for serving sauce after roasting; the brine will be too salty. Prepare the separate Ginger Shallot and Ssam sauces instead.

Substitutions

• Ssamjang and gochujang → use pure gochujang if ssamjang is unavailable (reduce quantity slightly and taste as you go)
• Butter or bib lettuce → use any tender, sturdy lettuce like romaine or oak leaf; avoid crispy iceberg as it tears easily when filled
• Sherry vinegar → rice vinegar (use same quantity; flavor will be slightly less complex)
• Raw oysters → omit entirely or substitute with additional kimchi for textural contrast

Storage & make-ahead

Serve immediately for best crust texture. Leftover pork keeps refrigerated up to 3 days; reheat gently at low temperature or serve cold with fresh sauces.

Equipment

glass dish for dry-curing stage · metal, ceramic, or glass roasting pan

Can I make Momofuku Bossam without bone-in pork shoulder?

The recipe specifies bone-in and skinless pork butt/shoulder. Boneless cuts will cook faster and won't develop the same flavor, though the technique remains the same—adjust roasting time downward and monitor doneness closely.

How do I know when the pork is done roasting?

After 5 hours at 150°C/300°F, the meat should pull apart easily with two forks when tested on the side. The pork is fully cooked when it shreds without resistance.

What happens if the sugar crust burns black in the oven?

Watch closely from the 5-minute mark during the final 500°F roast. If the highest points turn black before the 10-minute timer ends, cover just those spots with a small piece of foil to prevent charring while the rest caramelizes.

Can I make this recipe ahead?

The dry-cure stage requires 24-36 hours refrigeration. After roasting and crust-forming, the pork can be held on a serving platter loosely covered in foil for up to 1 hour before serving; reheating risks drying it out.

Why shouldn't I rinse the pork after the dry cure?

Rinsing removes the salt and sugar that have penetrated the meat during the 24-36 hour cure, disrupting the seasoning throughout the pork. The surface moisture is normal and will render during roasting.