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INSTRUCTIONS
The day before cooking, season the pork all over with the salt and brown sugar. Place the pork in a 4.9 L Chef’s Oven, cover tightly with the lid, and refrigerate for at least 6 hours or overnight. If short on time, you can skip the overnight marination, but it greatly enhances the flavour.
Preheat the oven to 325°F (150°C) with the rack in the middle position. Remove the pork from the refrigerator 30 minutes before roasting to let it come to room temperature. Bake covered for 2 ½ hours.
To make the pajeori, combine the julienned scallions with gochugaru, soy sauce, sesame oil, sugar, and rice vinegar in a bowl. Toss well and let sit for at least 10 minutes to allow the flavours to meld.
Remove the lid and continue baking for 1 hour, basting the pork with its juices every 20 minutes. The meat is ready when it’s fork-tender.
Set the oven to low broil (about 450°F if using temperature settings). In a small Stainless Steel Mixing Bowl, combine ¼ cup (60 ml) honey and ¼ cup (60 ml) white vinegar. Brush over the pork and broil for 8 minutes, or until deeply caramelized. Let rest for 5 minutes, then shred the pork coarsely with a fork, removing excess fat if desired.
To serve, arrange the pork, pajeori, lettuce leaves, cucumbers, rice, sesame seeds, and kimchi on a large platter at the center of the table. Let guests assemble their own wraps.
