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Home Cooking

Advice for making Bo Ssam (Aka Korean pork shoulder)

msjess | Dec 20, 201009:19 AM     132

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?

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