Momofuku's Bo Ssam (and soy braised chicken)

Started with an almost 5 lb. pork shoulder (not butt). Read all of the comments and decided to use 1/4 c. sugar and 1/4 c. salt for the rub. I cooked at a lower temperature, 275, for about 7 hours. Came out nicely juicy, not too salty at all. I did not do the extra coating of salt and sugar at the end. I also made a version of this chicken to give to Elana for dinner (see ingredients below), with all the Bo Ssam accompaniments. I used 2 thighs, and pressure cooked them for 13 minutes with the prescribed marinade. It was very tasty, I saved the drippings/ sauce left at the end for future use.

Bo Ssam:




Soy Braised Chicken: