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1
Season your pork shoulder liberally with kosher salt all over. Mix the gochujang, brown sugar, garlic, and ginger. Rub all over the pork. Pierce the pork with a knife all over to allow the mix to penetrate the meat. At this point you can let the pork sit over night or proceed to the next step.
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2
Preheat your oven to 300 degrees (or I Used convection at 275). Rub the minced shallot all over the top of the pork. Mix the water, soy, and mirin. Pour in the bottom of the roasting pan. (I suggest a nonstick roasting pan). Place the pork on a rack in the pan and cover with foil.
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3
Roast the pork for about 3 hours covered. Then remove the cover and cook for another 3 -4 hours. You want the meat to get to about 185. At this temperature the collagen will start to break down. I like my meat to have a little more bite - but you want stop when the meat is tender and choppable or you can proceed to the shredding stage. One caveat, keep an eye on your shallots. You want them brown but not burned. Feel free to cover with foil if things are getting too dark.
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4
When the meat is done, remove and let rest for 20 minutes. To serve, I like to slice and chop my meat, some will like it shredded. Up to you. Put your meat on a platter but don't stop there! Head back to your roasting pan and survey the crusty goodness. Scrape up some of those nice dark caramelized bits and swirl with the mirin fat liquid. Pour this all over your meat. Don't skip this step - it's eveyrhing.
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5
For the cukes - in a bowl mix the kosher salt and cucumbers. Let sit for 5-10 minutes (you can do your pickled veg in this time). Rinse well. Dry the slightly then add gochujaru and sugar. Keep in your fridge until the pork is done.
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6
For the pickled carrots and radishes, mix the seasoned rice with vinegar and water in a bowl. Add the carrots and radishes and let sit til dinner.
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7
Sauce! FYI - this makes about a cup of sauce - it may not seem like a lot but this should be used sparingly unlike an American style bbq sauce. It's deep and spicy! In a small saucepan or skillet mix the oils and heat over medium. Add the garlic and ginger and let cook for 2 minutes. Add the mirin, gochujang, rice wine vinegar, soy sauce, fish sauce, beef broth, and lime and whisk. Let bubble until nicely thickened and flavors have melded - about 10 minutes.
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8
Cabbage slaw - mix the lime, sesame oil and soy sauce. Right before serving, toss with slaw.
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9
Coconut rice - about 20 minutes before serving mix rice, coconut milk and water in a small pot with about 1/2 tsp of kosher salt. Boil, reduce to a simmer and cook for 15 minutes or until your rice is tender. Remove from heat and squeeze over the lime. Mix.
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10
To serve - Start with a butter lettuce leaf, add some rice, pork, cucumbers, pickled radishes and carrots, slaw, sauce and scallions. Enjoy!
