Finally hauled a large pork shoulder out of the freezer and made bo ssam. Did condiments (bo ssam sauce and ginger-scallion sauce) in the morning, so it was just a matter of letting it cook all day. It makes a lot, but it came out really well! Everyone was a fan. Used the recipe from the Times; the only small change I made was to add a little cider vinegar to the finishing brown sugar rub, as suggested by a recipe commenter. It really did help it adhere better, so I will use that trick again.
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