Korean Pork Butt

by Ross Bowen, Tastemaker in Residence

Ingredients

Whole bone-in pork butt
1 cup sugar
1 cup salt
1 cup brown sugar

Instructions

  1. The night before, or the morning of, cover the pork butt in the salt and white sugar.  Seal with plastic wrap and place in refrigerator.
  2. Heat over to 300 degrees.  While heating, rinse the salt and sugar off the pork.  Get most of it off, to avoid excessive saltiness.  
  3. Place in a roasting pan and bake for six hours.  Rotate the pork over in the accumulating juices and baste every so often, to keep it from drying out.
  4. Twenty minutes before serving, cover the pork in the brown sugar and increase the heat to 500 to caramelize the sugar.  
  5. Remove and place on a serving dish.  
  6. During the meal, the guests will use a fork to pull off the tender shreds of meat for their plates.
Food & Drink, EntréesCynthia SutterRoss Bowen, Korean Pork, RecipeComment