Get ready to impress a crowd with this Pasture Raised Caramelized Pork Shoulder (Bo Ssam) recipe. This twist on traditional Bo Ssam skips the boiling and instead cures the pork shoulder overnight in sugar and salt, then slow roasts and bastes it to juicy, tender perfection. The magic happens under the broiler, where the pork caramelizes into a sweet, crackly crust that’s downright irresistible.

Served up in lettuce cups with steamed rice, kimchi, and two unforgettable sauces— ginger scallion sauce and simple, flavorful ssam sauce (just make sure to grab ssam paste from your favorite Asian market or online)—this dish is a fun, hands-on feast that's perfect for a crowd.

INGREDIENTS

For the Pork Shoulder – 

• One 2-4 lb. 1915 Farm Pasture Raised Pork Shoulder or Boston Butt
• ¼ cup granulated sugar
• ¼ cup kosher salt
• 3 Tbsp brown sugar (for the final step)

For the Ginger Scallion Sauce – 

• 1 bunch of scallions, thinly sliced (green and white parts)
• ¼ cup fresh ginger, peeled and finely minced (from a 2-inch piece)
• 2 Tbsp avocado oil
• 1 tsp soy sauce
• ¼ tsp rice vinegar (apple cider vinegar works too in a pinch)
• Pinch of kosher salt

For the Ssam Sauce – 

• 2 Tbsp ssamjang (fermented bean and chile paste – found as Asian supermarkets or Amazon)
• 1 tsp Gochujang chile paste (found at most grocery stores)

To Serve –

• 2 heads of butter, bibb, or iceberg lettuce, leaves separated, washed and spun dry
• Steamed white rice
• Kimchi
• Ginger Scallion Sauce
• Ssam Sauce
  
  

INSTRUCTIONS

For the Pork Shoulder – the night before you plan to make the pork, combine ¼ cup sugar and ¼ cup kosher salt in a small bowl and mix to combine. Place the pork shoulder on a rack set over a sheet tray and coat it with the sugar salt mixture, covering all surfaces including edges. Transfer to the fridge for at least 6 hours, ideally overnight or 12 hours. The salt is penetrating all the way through the roast during this time resulting in a perfectly seasoned interior, so don't be worried that it looks like a lot!

For the Ginger Scallion Sauce – mix all ingredients in a small bowl, taste and adjust salt if needed. Sauce is best after sitting for 15 minutes, though perfectly tasty right when you mix it up too. You can also make this a day ahead if needed and store in fridge.

For the Ssam Sauce – combine all ingredients in a jar and shake to combine (or use an immersion blender to whip it together). This can be made far in advance and will last weeks in the fridge.

To Slow Cook the Pork – preheat oven to 300°F

Completely cover a baking dish with foil, ideally a small one that holds the roast snugly. *Really do ensure that it’s completely covered so you don’t have a burnt sugar mess to clean up!

Place pork into the foil covered pan and transfer to the preheated oven. Cook for 5-6 hours (my almost 3lb. bone-in roast took 5 hours), basting every hour with the accumulated juices in the pan. The pork is done when a sharp knife slides into the thickest part of it with very little resistance and is very easily shredded (but don’t shred it quite yet). Remove from oven and let rest for up to an hour OR proceed with caramelization step below if you’re ready to serve.

Caramelize the Pork – sprinkle top and sides of pork with brown sugar and place under broiler for about 5 minutes (depending on your broiler – so keep a close eye on it).

To Serve – on a large platter, place the pork, whole in the center. Surround the pork with lettuce leaves, bowls of each sauce with spoons, kimchi, and steamed rice in a pot. Serve with small plates and forks so your crowd can shred into pork with their forks and build lettuce wraps with the accompaniments.

We hope you like this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious pasture raised heritage pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe by the iconic David Chang