¼ cup brown sugar
1 ¼ cups thinly sliced scallions ¼ cup grated fresh ginger
2 tablespoons canola oil
1 teaspoon soy sauce
½ teaspoon sherry vinegar
¼ teaspoon kosher salt
Bibb lettuce leaves
1 Rub: Rinse and pat dry pork. Toss together white sugar and 1/3 cup salt; rub all over pork. Slide into a zip-top baggie and chill, 6 hours (or overnight).
2 Roast: Pull out pork, discard bag and juices. Rinse and pat dry. Settle in a large (5- to 7-quart) slow cooker set on low. Let cook, turning once, until crazy tender, about 10 hours.
3 Mix: Stir together ingredients for scallion garnish.
4 Caramelize: Pull out pork. Let rest on a rimmed baking sheet. Toss together brown sugar and 1 1/4 teaspoons salt; rub all over pork. Slide into a 500-degree oven until caramel-brown, about 10 minutes.
5 Serve: Set out the pork shoulder, whole, along with rice, lettuce, scallions, kimchi and sauce. Let each diner pull off shards of meat and wrap in lettuce along with rice and condiments.
Provenance: Adapted from "Momofuku" by David Chang and Peter Meehan.