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Traeger Style Bossam

Traeger Style Bossam

By Mandy Tanner

In traditional Korean bossam, boiled pork gets spiced, sliced, and served wrapped in lettuce with an array of condiments. In Chef David Chang's take called Bo Ssäm on which this recipe is based, the pork is roasted. In our version, marinated pork butt gets slow smoked and then braised until it’s fall-apart tender for Korean style pulled pork. You may need to head to an Asian market or look online for some of the ingredients in the Korean style BBQ sauce, but any extra effort will pay off in amazing flavor.

Prep Time

20 Min

Cook Time

5 Hrs
30 Min

Pellets

Apple

Ingredients

Number of People Serving

6

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Units of Measurement:
Marainde
6 scallions, chopped
1 3-inch (2.5 cm) piece fresh ginger, peeled and coarsely chopped
1/3 Cup canola oil or other neutral oil
3 Tablespoon brown sugar
3 Tablespoon fish sauce
3 Tablespoon sherry vinegar
1 6-lb pork butt (2.75 kg)
Glaze
1/4 Cup brown sugar
1/4 Cup soy sauce, preferably low-sodium
2 Tablespoon sherry vinegar
2 Tablespoon doenjang
2 Tablespoon gochujang
1 Teaspoon minced garlic
1 Teaspoon freshly grated ginger
Sauce
1/4 Cup sherry vinegar
2 Tablespoon gochujang
2 Tablespoon ssamjang
Serving
Homemade or store-bought kimchi
Sliced cucumber
Whole lettuce leaves for wrapping

Step

  • 1

    Marinate the pork: In a blender, combine the scallions, ginger, oil, brown sugar, fish sauce, vinegar, and 1/3 cup water. Blend until smooth. Place the pork butt in roasting pan and pour the marinade over it, turning it to coat all sides. Cover and refrigerate for at least 8 hours and up to 24 hours.

  • 2

    When ready to cook, preheat the Traeger with the lid closed to 250°F; this should take about 15 minutes.

    250 ˚F / 121 ˚C

  • 3

    Insert a leave-in meat thermometer into the center of the thickest part of the pork. Place the roasting pan directly on the grill grates, close the lid and cook for 1 hour.

    250 ˚F / 121 ˚C

    01:00

  • 4

    Meanwhile, prepare the glaze: In a small saucepot over medium heat on the Traeger Induction or a stovetop, combine the brown sugar, soy sauce, vinegar, doenjang, gochujang, garlic, and ginger. Add 1 cup water and cook, stirring frequently, until the glaze comes to a simmer and the sugar has dissolved, about 3 minutes. Remove from the heat.

  • 5

    After the first hour on the grill, brush the pork with the glaze. Continue cooking, brushing with more glaze about every 45 minutes, until the pork reaches 160°F, another 2 ½ hours to 4 hours. The time will vary depending on the size of your pork butt, your grill, and the weather.

    250 ˚F / 121 ˚C

    160 ˚F / 71 ˚C

  • 6

    Remove the roasting pan from the grill and pour the remaining glaze over the pork. Cover the pan tightly with heavy-duty aluminum foil.

  • 7

    Place the roasting pan directly on the grill grates, close the lid, and cook until the pork is between 195°F and 204°F and fork tender.

    250 ˚F / 121 ˚C

    200 ˚F / 93 ˚C

  • 8

    Remove the pork from the grill and let it rest in the roasting pan for 15 to 30 minutes.

  • 9

    Meanwhile, make the ssam sauce: In a small bowl, whisk the oil, vinegar, ssamjang, and gochujang until smooth.

  • 10

    Transfer the pork to a cutting board and pour the juice in the pan into a fat separator. Using two forks or heat gloves, shred the pork, adding the reserved defatted juice to the pork as desired.

  • 11

    Serve the pork drizzled with the sauce along with kimchi and cucumbers if you like, as well as lettuce leaves for wrapping. Enjoy!

My Notes

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