JB and I had an idea for a culinary super bowl of sorts. We both thoroughly enjoy David Chang and had recently read his cookbook. Inside we found a recipe for Bo Ssam - roasted pork shoulder. We decided this had to be done. No matter the level of difficulty and time commitment involved, we were going to make this happen. We decided Super Bowl Sunday would be the perfect venue for a slow roasted pork shoulder feast.
It's an easy recipe - brine in sugar and salt and roast low and slow for about six hours. At the end, put some more brown sugar on top and glaze it under the broiler. Then serve with lettuce cups, steamed buns and some pickled cucumbers. Delicious.