Korean Shredded Pork Lettuce Wraps

weber.com

Mike Hall

1 boneless pork shoulder (Boston butt), (5 to 6 pounds)

½ cup granulated sugar

½ cup kosher salt

subheading: GINGER-SCALLION RELISH:

2 bunches of scallions, about 12, white and green parts, thinly sliced

¼ cup finely grated fresh peeled ginger

2 tablespoons canola oil

2 teaspoons soy sauce

2 teaspoons seasoned rice vinegar

¼ teaspoon kosher salt

subheading: CHILI SAUCE:

⅓ cup gochujang (Korean red chile paste)

2 tablespoons sweet chili sauce

2 tablespoons canola oil

1 tablespoon toasted sesame oil

1 tablespoon sherry vinegar

¼ cup packed light brown sugar

Butter lettuce leaves or little gem leaves, for wrapping

2 cups basmati rice, cooked

1 bunch fresh cilantro leaves and tender sprigs

Toasted sesame seeds, for sprinkling

subheading: SPECIAL EQUIPMENT:

instant-read thermometer

heavy-duty roasting pan

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