Ingredients

• 4 lbs bone-in pork shoulder (Boston butt)
• 1/3 cup sugar
• kosher salt
• 1/4 cup brown sugar
• 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
• steamed rice
• bibb lettuce
• cabbage kimchi
• chili sauce (ior other spicy sauce)

Instructions

1. 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.

2. Remove roast, discarding bag and juices. Rinse and pat dry.

3. Place in large slow cooker (5 to 7 qt) and cook on Low until tender, turning once - about 10 hours.

4. Stir together the garnish ingredients.

5. Remove pork from slow cooker and place on a rimmed baking sheet.

6. Toss together the brown sugar and 1 1/4 tsp kosher salt and rub all over the pork.

7. Slide into a 500 deg oven and allow to caramelize, about 10 minutes.

8. Serve the pork. Each diner should be placing shards of pork onto a lettuce leaf with the rice, scallion garnish and other condiments.