Maple Ancho Bo Ssam (Pork Lettuce Wraps) Recipe

Ingredients:

• 3 1/2 pounds bone-in pork shoulder
• 6 cloves garlic, chopped
• 1/4 cup maple syrup
• 2 teaspoons ancho chile powder
• 1 tablespoon kosher salt
• 1/2 cup kimchee
• 1/2 cup pickled radish
• 1/4 cup gochujang
• 16 butter lettuce cups

Directions:

1. In a small bowl, combine garlic, maple syrup, chile powder, and salt. Place pork in non-aluminum container. With a sharp knife, make incisions in all over meat. Pour marinade over, making sure it goes inside incisions. Let pork marinate in fridge for at least 6 hours and up to 24.
2. One hour before cooking, remove pork from fridge and preheat oven to 300°F. Place pork in roasting pan and cook 6 to 7 hours. Baste every hour with its own juices. If juices start to dry out, add 1/2 cup water. Pork is ready when meat has a caramelized crust and pulls apart easily with a fork.
3. Once done, remove from oven and allow to rest at least 20 minutes and up to an hour. Meanwhile, dish up accompaniments. Transfer pork to a platter when ready to serve.
4. To eat, place meat inside a lettuce cup and top with kimchee, radish, and gochujang. You can also serve as Bo Ssam Sliders.