10 pounds bone-in Boston pork butt
2 cups white sugar
2 cups Kosher salt
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 tablespoon salt
Trim all of the fat off the pork butt. Mix together white sugar and Kosher salt. Put the pork butt in a large plastic bag and pour the sugar and salt mixture over it, making sure to coat all sides. Refrigerate overnight.
Preheat the oven to 300 degrees. Add vegetable oil and pork to a large pot. Cook uncovered in the oven for about 6 1/2–7 1/2 hours. When the meat is fork-tender and pulls away from the bone, sprinkle the exterior with a mixture of 1 tablespoon brown sugar and 1 tablespoon salt. Increase oven temperature to 500 degrees, and roast 15 minutes until the outside is well caramelized. Remove from oven.
Serve the pork on a large platter so people can assemble their own wraps. Serve with leaves of Boston lettuce, rice and ginger scallion condiment. Other traditional accompaniments include Korean soybean paste, salted shrimp and kimchee.
Serves 6 to 8.
Ginger Scallion Condiment
1 cup thinly sliced scallions (about 1 large bunch), greens and whites
1/4 cup finely minced peeled fresh ginger
2 tablespoons canola oil
1 teaspoon light soy sauce (usukuchi)
1/2 teaspoon sherry vinegar
1/2 teaspoon salt
Mix all ingredients together. Let sit for an hour before serving.
