Inspired by Momofuku chef David Chang’s Korean bo ssäm pork, these deliver crunch and succulence, all in one bite.

Ingredients

• 2 tablespoons sugar
• 2 1/4 teaspoons kosher salt
• 1 (2 1/2-pound) boneless pork shoulder, trimmed
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons sherry or white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted chicken stock (such as Swanson)
• 1 tablespoon gochujang (Korean chile paste)
• 1 1/2 teaspoons lower-sodium soy sauce
• 1/4 cup thinly sliced green onions
• 30 Boston lettuce leaves (about 2 heads)
• 1 cup thinly sliced radishes
• Lime wedges (optional)

Preparation

1. Combine sugar and salt in a small bowl. Place pork in a large bowl; rub evenly with sugar mixture. Cover and refrigerate overnight.
2. Preheat oven to 300°. Place pork on a rack set inside a roasting pan. Place pan in oven; bake 4 hours or until a thermometer registers 210°, basting occasionally with drippings. Remove from oven; let stand 30 minutes. Shred pork with 2 forks.
3. Combine ginger and next 5 ingredients (through soy sauce), stirring with a whisk. Stir in onions. Reserve half of sauce. Toss shredded pork in remaining half of sauce. Divide pork evenly among lettuce leaves. Top with radishes; drizzle with reserved sauce. Serve with lime wedges, if desired.