Want to be the real MVP on game day? Here’s the play: David Chang’s iconic slow-roasted pork shoulder, caramelized and served with all the fixings. Pair it with Run Wild IPA, which has a blend of five Northwest hops that will cut through the richness of the Bo Ssam like an all-star running back. 

Pair With: Run Wild

Serves: 10-12

Ingredients

• 1 bone-in pork shoulder (8-10 lbs)
• ¾ cup Kosher Salt
• ¾ cup white sugar
• 2 TBSP brown sugar
  

Directions

Prep:

1. The day before serving, thoroughly pat dry the pork shoulder
2. Optional: score the fat cap in a ½ in wide crosshatch pattern
3. Mix together salt and white sugar. Evenly coat the pork shoulder with the mixture
4. Place on a wire rack set over a sheet pan and refrigerate for 12-24 hours
   

Cook:

1. Remove pork from the refrigerator 1 hour before roasting
2. Preheat the oven to 300°F, placing the rack in the center of the oven
3. Roast pork on the wire rack over a sheet pan, fat side up, for 5-7 hours. Heat until it reaches an internal temperature of 195°F - 203°F, and the probe easily slides out. If the surface darkens too fast, tent loosely with foil.
4. Remove pork from the oven and raise oven heat to 500°F (or broil on high)
5. Sprinkle brown sugar over the top of the shoulder
6. Return pork to the oven, roasting for 8-12 minutes until caramelized
7. Pull from the oven and let rest for 20 minutes before serving
   

Serving Options

• Classic: Lettuce cups with rice, kimchi, and ssamjang
• Alternative: Taco Style with soft tortillas, slaw, hot sauce, or salsa