Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups

Name: Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups
Yield: 4 servings
Ingredients: 1 1/2 cup seasoned rice wine vinegar; 1 1/4 cup sugar; 1 4 teaspoons kosher salt; 1 1/2 teaspoon freshly ground black pepper; 1 6 radishes, julienned or grated; 1 2 carrots, julienned or grated; 1 2 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt; 1 2 heads Boston or Bibb lettuce, leaves separated; 1 2 scallions, thinly sliced; 1 3 cups cooked short-grain rice; 1 Sriracha hot sauce (for serving); 1 12 shucked raw oysters (optional)

From the kitchen of Carly

Tender pulled pork wrapped in crisp lettuce leaves, crowned with tangy pickled radishes and carrots. Build your own cups with rice, scallions, and sriracha for a hands-on meal that's interactive and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup seasoned rice wine vinegar
11/4 cup sugar
14 teaspoons kosher salt
11/2 teaspoon freshly ground black pepper
16 radishes, julienned or grated
12 carrots, julienned or grated
12 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt
12 heads Boston or Bibb lettuce, leaves separated
12 scallions, thinly sliced
13 cups cooked short-grain rice
1Sriracha hot sauce (for serving)
112 shucked raw oysters (optional)

Instructions

Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)
Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.
Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
The quick-pickled radishes and carrots can be made up to 3 days in advance.