I came across this bo ssäm recipe while testing hundreds of others for our co-founder Amanda Hesser’s forthcoming 10th-anniversary update to The Essential New York Times Cookbook. The process is straightforward, if not requiring a little patience: Coat pork shoulder in a one-to-one mixture of sugar and salt. Let rest overnight. Stick into an oven. Twiddle thumbs as pork-scented air wafts around you for six hours. Baste hourly, if you want, but really just let the roast baste itself until shreddy and covered in a glossy bark.
A few days later, Amanda texted, asking if I could remake the bo ssäm for a dinner party, and then a few weeks after that dinner party, the request got truncated to: Dinner, 6, Friday, the pork again?
from Food52 https://food52.com/blog/25053-best-see-you-on-sunday-sam-sifton-recipes
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