Spicy BBQ-Glazed Bo Ssäm Content

This BBQ-glazed Bo Ssäm is made using our Spicy Seasoned Salt will be a grand slam for summer picnics and parties. We add Spicy Seasoned Salt to the cure and the glaze, giving this bo ssäm a punch of heat, plus the savory roundness that’s in all of our seasoned salts. It’s best served for a crowd with these rolls, bibb lettuce, Chili Crunch and your favorite sauces. There will probably be leftovers—and this pork shoulder makes for excellent BBQ pork sandwiches the next day.

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Put the bo ssäm in a roasting pan. Mix together the granulated sugar, Kosher salt, and Spicy Seasoned Salt, then rub the mixture into the meat. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.

Heat the oven to 300ºF. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven in a roasting pan or sheet pan with a rack and cook for 6–7 hours, basting with the rendered fat and pan juices every hour.

Meanwhile, prepare your BBQ glaze. Combine all the ingredients in a small sauce pot and bring to a simmer. Cook for 5 minutes until flavors are combined and garlic no longer tastes raw.

After about 5–6 hours, the meat should start to be tender and yielding. It’s time to begin glazing. Add a few tablespoons of the BBQ glaze to the top of the pork every 20 minutes and continue roasting another hour. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.

When ready to serve, turn the oven to 500ºF, top with the more glaze and roast until the glaze is bubbling, but not burned. Serve immediately with remaining BBQ glaze, rolls, pickles, and bibb lettuce for making wraps.