This recipe is super easy, but you need to start this recipe a day in advance then roast it during the next day. You can also roast the pork, shred it, refrigerate and then add the sauce right before serving. I served brown rice on top of the lettuce before adding the pork.
2 Tablespoons sugar
2 1/4 teaspoons kosher salt
1-2/12 lb. boneless pork shoulder
1 Tablespoon grated, peeled fresh ginger
2 Tablespoon white wine vinegar
2 Tablespoons extra-virgin olive oil
2 Tablespoon chicken stock
1 Tablespoon gochugang (Korean chile paste)
1 1/2 teaspoon soy sauce
1/4 cup thinly sliced green onions
10 Boston lettuce leaves
Combine sugar and salt in a small bowl. Place pork in a large bowl, rub evenly with sugar mixture. Cover and refrigerate overnight. Place pork on a rack set inside a roasting pan. Place pan in oven at 300 degrees and bake 4 hours. Remove from oven and let stand 30 minutes and then shred with 2 forks. Combine ginger, vinegar, olive oil, chicken stock, chile paste, and soy sauce, stirring with a whisk. Stir in onions. Toss with shredded pork. Divide pork evenly among lettuce leaves.
Recipe from Cooking Light Magazine