Prep 6 hrs
Cook 10 hrs
Chef Leah Erskin is not enamored of her slow-cooker, but has realized that this recipe, adapted from "Momofuku" by David Chang and Peter Meehan, was perfect for it. No ingredients were given for the spicy sauce, you are on your own. Suggested servings seems low to me, but this is what she wrote.
- 4 lbs bone-in pork shoulder (Boston butt)
- 1⁄3 cup sugar
- kosher salt
- 1⁄4 cup brown sugar
- 1 1⁄4 cups thinly-sliced scallions
- 1⁄4 cup grated fresh ginger
- 2 tablespoons canola oil
- 1 teaspoon soy sauce
- 1⁄2 teaspoon sherry wine vinegar
- 1⁄4 teaspoon kosher salt
- steamed rice
- bibb lettuce
- cabbage kimchi
- chili sauce (ior other spicy sauce)
- Rinse and pat dry the roast. Combine the white sugar and 1/3 cup kosher salt and rub all over the roast. Slide into a plastic bag and refrigerate 6 hours or overnight.
- Remove roast, discarding bag and juices. Rinse and pat dry.
- Place in large slow cooker (5 to 7 qt) and cook on Low until tender, turning once - about 10 hours.
- Stir together the garnish ingredients.
- Remove pork from slow cooker and place on a rimmed baking sheet.
- Toss together the brown sugar and 1 1/4 tsp kosher salt and rub all over the pork.
- Slide into a 500 deg oven and allow to caramelize, about 10 minutes.
- Serve the pork. Each diner should be placing shards of pork onto a lettuce leaf with the rice, scallion garnish and other condiments.