We saw David Chang’s recipe for Bo Ssam in The New York Times and had to try it.
While it’s relatively easy, it is quite time consuming as you need to let it sit at least six hours to overnight in a sugar and salt rub. Then it’s in the oven for six hours and you baste it every hour. It is quite tasty, though, and would be great for a dinner party. And the leftovers are very versatile. We turned them into tacos and pulled pork sandwiches.