Inspired by numerous people and readings, including Justin Can Cook, and by our very own copy of David Chang’s Momofuku cookbook, Bookdwarf and I made David Chang’s Bo Ssam, basically an enormous roast pork shoulder with a half-dozen or so condiments.
You’d think that a 7-pound pork shoulder would be too much for four people. And yes, we got some leftovers. But not that many. It was crisp on the outside, tender on the inside, surprisingly simple: Sugar, salt, huge hunk of pork. Bake slowly all day, baste regularly, serve with side dishes. Unbuckle belt and slump quietly for remainder of evening.