If you’re a fan of Korean barbecue, you’re going to lose your mind over this! No matter how much I make of this dish, there was almost never leftovers Bo Ssäm with Ginger-Scallion Sauce & Ssam Sauce** Ingredients * 1 bone-in pork shoulder 8–10 pounds * 1 cup white sugar * 1 cup kosher salt * 7 tablespoons light brown sugar Method 1. Combine the white sugar and kosher salt. 2. Rub the mixture evenly over the pork shoulder. 3. Place in a large roasting pan or dish, cover, and refrigerate for 6–24 hours. 4. Heat the oven to 300°F (150°C). 5. Remove the pork from the refrigerator and brush off excess cure. 6. Place the pork fat-side up in a roasting pan. 7. Roast for approximately 6 hours, until the meat is extremely tender and pulls apart easily. 8. Increase the oven temperature to 500°F (260°C). 9. Pat the brown sugar evenly over the top of the pork. 10. Roast for another 10–15 minutes until the sugar caramelizes into a deep mahogany crust. 11. Rest for 15–20 minutes before serving...