Slow Pork Momofuku (Slow Cooker) - cooking recipe

Ingredients

4 lbs bone-in pork shoulder (Boston butt)
1/3 cup sugar
kosher salt
1/4 cup brown sugar
Garnish
1 1/4 cups thinly-sliced scallions
1/4 cup grated fresh ginger
2 tablespoons canola oil
1 teaspoon soy sauce
1/2 teaspoon sherry wine vinegar
1/4 teaspoon kosher salt
Serve with
steamed rice
bibb lettuce
cabbage kimchi
chili sauce (ior other spicy sauce)

Preparation

Rinse and pat dry the roast. Combine the white sugar and 1/3 cup kosher salt and rub all over the roast. Slide into a plastic bag and refrigerate 6 hours or overnight.
Remove roast, discarding bag and juices. Rinse and pat dry.
Place in large slow cooker (5 to 7 qt) and cook on Low until tender, turning once - about 10 hours.
Stir together the garnish ingredients.
Remove pork from slow cooker and place on a rimmed baking sheet.
Toss together the brown sugar and 1 1/4 tsp kosher salt and rub all over the pork.
Slide into a 500 deg oven and allow to caramelize, about 10 minutes.
Serve the pork. Each diner should be placing shards of pork onto a lettuce leaf with the rice, scallion garnish and other condiments.