Steps

• 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!