Momofuku Bo Ssam
Directions
- 1Cure the pork shoulder in equal parts sugar and salt overnight.
- 2Cure the pork shoulder in equal parts sugar and salt overnight.
- 3Cure the pork shoulder in equal parts sugar and salt overnight.
- 4Cook it at 225 degrees Fahrenheit for 10 to 12 hours.
- 5Cook it at 225 degrees Fahrenheit for 10 to 12 hours.
- 6Cook it at 225 degrees Fahrenheit for 10 to 12 hours.
- 7Let it rest for an hour.
- 8Let it rest for an hour.
- 9Let it rest for an hour.
- 10Coat it in a brown sugar slurry.
- 11Coat it in a brown sugar slurry.
- 12Coat it in a brown sugar slurry.
- 13Roast it super hot to get a caramelized char flavor.
- 14Roast it super hot to get a caramelized char flavor.
- 15Roast it super hot to get a caramelized char flavor.
- 16Serve it with sauce.
- 17Serve it with sauce.
- 18Serve it with sauce.
- 19Shred the pork.
- 20Shred the pork.
- 21Shred the pork.
- 22If you want to make steaks out of it, cook it at 170 for 12 to 16 hours.
- 23If you want to make steaks out of it, cook it at 170 for 12 to 16 hours.
- 24If you want to make steaks out of it, cook it at 170 for 12 to 16 hours.
Ingredients
- 7 dollars pork shoulder
- 7 dollars pork shoulder
- 7 dollars pork shoulder
- equal parts sugar
- equal parts sugar
- equal parts sugar
- equal parts salt
- equal parts salt
- equal parts salt
- slurry brown sugar
- slurry brown sugar
- slurry brown sugar
Equipment
ovenplatecutting boardknife
Tips
- For steak cuts, cook at 170 for 12 to 16 hours.