Home Cooking

Korean Pork

Advice for making Bo Ssam (Aka Korean pork shoulder)

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 132

Advice for making Bo Ssam (Aka Korean pork shoulder)

msjess | Dec 20, 2010 09:19 AM

I am hosting a dinner party for New Years for my family, should be about 5-8 people. I am going to make Momofoku Bo Ssam (http://www.marthastewart.com/recipe/b...) and I am very excited because I've been wanting to make this for at least a year! (ever since I saw a video of the Working Class Foodies making it at home)

My two issues that might require some alternations. First is that I couldn't find bone in pork shoulder and had to get bone less. I assume that means I'd lower the cooking time so I don't over cook the pork (which I am going to do anyway since I got a 7 pound shoulder and the recipe calls for an 8-10)

The other issue that my family is coming in from out of town and I am not sure what our schedule is going to be like new year's day. I don't know if we are going to be out and about. I was debating either pre-cook the shoulder in the oven several days in advance or cooking the shoulder in the crock pot instead of the oven (I know shoulder cooks beautifully in a crock pot but I wouldn't be around to baste it) then warming it up and finish of the crispy crust the night of.

Which would be the better option? How many day in advance could I cook the shoulder if I chose that option?

Want to stay up to date with this post?
1

Recommended From Chowhound