Pork Bo Ssam With Dungeness Crab

• 1 bone-in pork shoulder blade roast 8-10 pounds
• 1 cup sugar
• 1 cup salt
• 7 tablespoons brown sugar
• 2 cups white rice cooked
• 3 heads bibb lettuce separated and washed
• 1 Dungeness crabs
• kimchi As needed
• XO sauce As needed
• 2 cups scallions thinly sliced, white and green
• 1/2 cup ginger peeled, minced
• 1/4 cup oil neutral, ex: grapeseed
• 1 1/2 teaspoons soy sauce light
• 1 teaspoon sherry vinegar scant
• kosher salt To taste
• 2 tablespoons Ssamjang fermented bean and chili paste
• 1 tablespoon Gochujang base Kochujang
• 1/2 cup sherry vinegar
• 1/2 cup oil neutral, ex: grapeseed

1. Place the pork in a large shallow bowl. Mix together the white sugar and 1 cup of salt and rub this mixture all over the meat. Cover in plastic and refrigerate for at least 6 hours or overnight.
2. Preheat an oven to 300u0b0F. Remove the pork from the refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven to cook for approximately 6 hours or until it collapses, yielding easily to the tines of a fork. After the first hour of cooking, baste with pan juices, continue basting hourly until the pork is fully cooked. Remove from the oven and allow to rest for an hour.
3. Meanwhile, make the ginger scallion sauce by combining the scallions with the rest of the ingredients. Taste and adjust seasoning if needed.
4. Make the ssam sauce by combining the chili pastes with the vinegar and oil, mix well to combine.
5. Prepare rice, wash and pick lettuce and pick the steamed crab meat. Set these up on your table along with bowls of the ginger-scallion and ssam sauces.
6. When accompaniments are ready, turn the oven to 500u0b0F. In a small mixing bowl, combine the brown sugar and remaining tablespoon of salt. Rub this mixture over the top of the cooked pork. Please in the oven for 10-15 minutes or until a dark caramel crust has formed over the surface.

pounds, sugar, salt, brown sugar, white rice, bibb, crabs, xo sauce, scallions, ginger, oil neutral, soy sauce light, sherry vinegar, kosher salt, gochujang base kochujang, sherry vinegar, oil neutral

Taken from www.yummly.com/recipe/Pork-Bo-Ssam-with-Dungeness-Crab-2255168 (may not work)