Pork–It’s What’s for Dinner

pork butt ssam

For this week’s dinner, I decided to take the path of least resistance and make one of the easiest, tastiest dishes that I know. This recipe is based on Momofuku Chef David Chang’s Bo Ssam, a Korean-inspired pork barbeque dish. Oh yeah, this man loves his hog high-bred, so only Berkshires need apply. This recipe is awesome because:

IMG_6380

1. It’s Pork

2. It’s sooo easy to prepare

3. Did I mention that it’s Pork?! Gotta love the crispy crust that forms on the crust.

Pork Butt Bo Ssam

1 (3 to 3 1/2 pound) pork butt or shoulder

1/2 C. dark Brown Sugar

1/2 C. coarse Kosher Salt

4 C. water

2 T. course cracked Black Peppercorn

4 cracked whole All Spice

1. Make the Brine: Mix sugar, salt, and water in a bowl and stir until dissolved.

2. Place the pork inside a large sealable plastic bag and pour the sugar mixture on the pork. Transfer to the refrigerator and let marinate overnight or for at least 12 hours.

3. Preheat oven to 300 degrees.

4. Drain the pork and place in a roasting pan. Transfer to oven to cook. Rule of thumb for cooking time: 1/2 hour for every pound of meat.

5. I used a 3 1/2 lb. pork shoulder which cooked for 2 hours, or until the thermometer reads 170 degrees.

6. Let rest for 10 minutes before carving.

I recommending carving thin slices and serving with brown rice and a side Bibb or Romaine salad dressed with a light vinaigrette. I made a Honey Apple Cider Vinaigrette.

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