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  • Writer's pictureJessica Brown


Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.Source recipe: The New York Times, Recipe Tin Eats & Mel's Kitchen Cafe



Pork Butt:

7-8 pound Pork Butt

1 cup White Sugar

1 cup Kosher Salt

Brown Sugar Crust:

1 Tablespoon Kosher Salt

7 Tablespoons Brown Sugar

Ginger Shallot Sauce:

2 ½ cups Scallions, thinly sliced

½ cup fresh Ginger, minced

¼ cup neutral Oil (like grapeseed)

1 ½ teaspoons light Soy Sauce

1 scant teaspoon Sherry Vinegar

½ teaspoon Kosher Salt

Ssam Sauce:

2 Tablespoons Ssamjang

1 Tbsp Gochujang

5 teaspoons Sherry Vinegar

2 Tablespoon neutral Oil

1 Tablespoon Water

1 teaspoon White Sugar

Sour Cream Sauce:

½ cup Sour Cream

½ cup Mayo

3 Tablespoons Lime Juice

1 teaspoon Sriracha sauce

1 teaspoon Garlic Powder

To Serve:

Bib Lettuce

Soft Taco shells



Roasting Pan



Place the 7-8 lb Pork Butt in a large, shallow bowl. Mix the 1 cup White Sugar and 1 cup of Kosher Salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours and up to 36.

Heat oven to 300 degrees. Remove Pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the Pork in a roasting pan and set on the middle rack of the oven. Cook for approximately 6 hours, or until it collapses, basting every hour with pan juices. It should yield easily to the tines of a fork. Remove the meat from the oven and allow it to rest for up to an hour.

While the meat rests prepare the sauces. For the Ginger Scallion Sauce, thinly slice 2 ½ cups Scallions and mince ½ cup fresh Ginger. Add to bowl and combine with ¼ cup neutral Oil, 1 ½ tsp light Soy Sauce and 1 scant tsp of Sherry Vinegar. Mix well and set aside.

For the Ssam Sauce, combine 2 Tbs Ssamjang, 1 Tbsp Gochujang, 5 tsp Sherry Vinegar, 2 Tbs neutral Oil, 1 Tbs Water and 1 tsp White Sugar. Mix thoroughly until smooth and set aside.

For the Sour Cream Sauce, combine ½ cup Sour Cream, ½ cup Mayo, 3 Tbs Lime Juice, 1 tsp Sriracha sauce and 1 tsp Garlic Powder. Stir to combine and set aside.

When your accompaniments are prepared and you are ready to serve the food, bring oven to 500 degrees. In a small bowl, stir together the remaining 1 Tbs of Salt with 7 Tbs Brown Sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the sauces in Taco Shells or Lettuce as desired.

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