Pork Shoulder Bo Ssam

Pork Shoulder Bo Ssam

Posted by:

Jacobsen Salt Co.

Posted on:

May 26, 2016

For the dry rub
  • 1 jar Infused Cherrywood Smoked Salt 
  • 2 tbsp coriander, ground
  • 2 tbsp korean chili flake
  • 3 tbsp brown sugar
  • 2 tbsp paprika
  • 2 tsp white pepper, ground
  • 2 tsp star anise, ground
  • 1 tsp fennel seed, ground
  • 2 tsp onion powder
  • 1 tbsp mustard powder
  • 1 tsp garlic powder
  • 1 tbsp ginger powder
For the bo ssam
  • 3 lb pork shoulder
  • 1 can of light beer
  • 1 tbsp Tellicherry Black Peppercorns
  • 1 head of garlic split crosswise
  • 1 onion, diced
  • 3 heads butter lettuce or romaine
  • 1 bunch cilantro, picked
  • 1 bunch mint, picked and torn
  • 1 bunch green onions, sliced
  • 1 jar of favorite pickles
  • Condiments of your choice (like sriracha, kimchi, hot honey)

Shop The Recipe

Infused Cherrywood Smoked Salt-image

Infused Cherrywood Smoked Salt


Sourced Tellicherry Peppercorns Refill Jar-image

Sourced Tellicherry Peppercorns Refill Jar


Our Cherrywood Smoked Salt's delicate smoky notes are perfect with cured or grilled salmon, simple green salads, peaches with creme fraiche, or all manners of pulled pork - like this Korean-inspired version. Give yourself an extra day to make this dish, as we recommend the pork sits in the fridge with the dry rub overnight. 

Serves 4-6


Combine the ingredients for the dry rub and rub all over the pork shoulder. Refrigerate for at least 4-6 hours or overnight if possible. 

Place the shoulder in a large roasting pan with the beer, black peppercorns, garlic, and onion. Cover and roast at 275°F for 6-8 hours until meat pulls apart easily. Uncover and raise oven temperature to 375 F for about 20-30 minutes until a nice crust forms on the outside of the pork. Let it rest for 45 minutes to an hour. 

Pull apart the pork and serve on leaves of butter lettuce with pickles, herbs, and condiments of your choice.