Momofuku-Style Sugar and Salt Cured Slow-Roasted Pork Butt
This show-stopping Korean-American pork dish transforms a massive pork shoulder through an overnight sugar-salt cure followed by a 6-hour low-and-slow roast, finishing with a caramelized crust at high heat. The tender, pull-apart meat is served with fresh ginger-scallion sauce, spicy ssam sauce, and crisp lettuce cups for wrapping. Perfect for feeding a crowd at special gatherings, this restaurant-quality centerpiece delivers complex flavors with surprisingly simple techniques, making it ideal for weekend entertaining when you want to impress without constant kitchen supervision.
Ingredients
- 8 pounds bone-in, skin-on pork butt or picnic ham, wholepork shoulder1:1cut
same cooking method
- 1 cup granulated sugar
- 1 cup kosher salt
- 1 tablespoon kosher salt
- 7 tablespoons brown sugar
- 2 ½ cups scallions, thinly sliced, both green and white parts
- ½ cup fresh ginger, minced
- ¼ cup neutral oil, such as canola or grapeseed
- 1 ½ teaspoons light soy sauce
- 1 scant teaspoon sherry vinegar
- ½ teaspoon kosher salt, or to taste
- 2 tablespoons ssamjang fermented bean-and-chile pastemiso paste mixed with gochujang1:1koreanfermentedadds soy
saltier flavor
- 1 tablespoon gochujang chile paste
- ½ cup sherry vinegar
- ½ cup neutral oil, such as canola or grapeseed
- 2 cups plain white rice, cooked
- 3 heads Bibb lettuce, leaves separated, washed and driedbutter lettuce or iceberg1:1wrappercrispadds dairy
different texture
- kimchi, if you can find it at the market(optional)
Instructions
- 1
Mix granulated sugar and 1 cup salt, rub all over pork, cover and refrigerate at least 6 hours or overnight
- 2
Heat oven to 300°F, brush off excess cure from pork, place in roasting pan
- 3
Roast for about 6 hours, basting hourly with pan juices, until meat collapses and yields to fork
- 4
Remove from oven and rest up to 1 hour
- 5
Combine scallions, ginger, oil, soy sauce, vinegar and remaining salt for ginger-scallion sauce
- 6
Mix ssamjang, gochujang, vinegar and oil for ssam sauce
- 7
Prepare rice and wash lettuce, arrange accompaniments in serving bowls
- 8
Heat oven to 500°F, mix remaining salt with brown sugar and rub over cooked pork
- 9
Roast 10 to 15 minutes until dark caramel crust forms
- 10
Serve hot with all accompaniments
Tips
Baste the pork hourly during the long roast to keep it moist and develop deeper flavors from the rendered fat and juices.
The final high-heat caramelization step is crucial - watch carefully to achieve a dark crust without burning the sugar coating.
Make the sauces while the pork rests to allow flavors to meld and have everything ready for immediate serving.
Good to Know
Leftover pork keeps refrigerated up to 4 days, reheat gently to avoid drying out
Cure pork up to 2 days ahead, make sauces day before and refrigerate
Serve family style with warm rice, letting guests build their own lettuce wraps
Common Mistakes
Don't skip the resting period to avoid tough, dry meat from carryover cooking
Keep oven door closed during long roast to maintain consistent low temperature
Watch the final caramelization closely to avoid burning the sugar crust
Substitutions
saltier flavor
different texture
FAQ
Can I use a smaller pork shoulder for this recipe?
Yes, scale down proportionally and reduce cooking time to about 1 hour per pound at 300°F until fork-tender.
What if I can't find Korean chile pastes?
Substitute with miso mixed with sriracha or sambal oelek, though you'll lose some authentic Korean flavor complexity.
How long will the leftover pork keep?
Properly stored in the refrigerator, leftover pork will keep for up to 4 days and can be frozen for 3 months.