Steps

• 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.

  Ingredients

  • 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)

• Step 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

• Step 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.

  01:00

  250 ˚F / 121 ˚C

• Step 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.

  Ingredients

  • 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

• Step 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

• Step 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.

• Step 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

• Step 8

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

• Step 9

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

  Ingredients

  • 1/4 Cup 

  • 1/4 Cup sherry vinegar

  • 2 Tablespoon gochujang

  • 2 Tablespoon ssamjang

• Step 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.

• Step 11

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

  Ingredients

  •  Homemade or store-bought kimchi

  •  Sliced cucumber

  •  Whole lettuce leaves for wrapping