Korean-Style Glazed Pork Shoulder (Bo Ssäm)

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 300°F (150°C).

2. 2

   Place the pork in a 13 x 9-inch (33 x 23 cm) glass baking dish. Season the meat all over with the sugar and salt. Drizzle with half of the vinegar. Massage the meat for 2 minutes. Place the meat at the centre of the dish, fat side up. Tightly cover the dish with foil. Bake for 3 hours.

3. 3

   Remove the foil. Bake for another hour or until the meat is fork-tender and shreds apart easily, basting the pork with the cooking juices every 20 minutes during this last hour. Remove from the oven. Increase the oven temperature to 500°F (260°C).

4. 4

   In a small bowl, combine the brown sugar and remaining vinegar. Using a pastry brush, cover the surface of the pork with the brown sugar mixture. Brown in the oven for 8 minutes or until nicely caramelized. Remove from the oven and let rest for 5 minutes. Using a fork, coarsely shred the meat, removing the excess fat, if desired.