Скачать или смотреть Ninja Woodfire Oven recipe | Smoked Brown Sugar Pork Butt

I made David Chang's Bo Ssam recipe BETTER in the Ninja Woodfire Oven. This recipe originates from his world famous restaurant Momofuku, where it's served with oysters and various sauces.

Chef David Chang's Bo
Ssam recipe is available online in the New York Times Food section, and I made it as written at first. I found it to be a bit too salty and dried out after cooking for 6 hours at 300⁰ as directed. I made a few tweaks to the recipe and came up with the most AMAZING smoked and spicy brown sugar rubbed pork butt. Here's what I did:

Sweet Savant Smoked Brown Sugar Pork Butt Recipe for Ninja Woodfire Oven

7 to 8 pound pork butt/shoulder
1/2 cup of kosher salt
1/2 cup granulated white sugar
1/3 cup of light brown sugar
1 tablespoon of cinnamon
1 teaspoon of cayenne pepper
1 tablespoon of chili powder

Equipment used
Ninja Woodfire Oven
Meater Thermometer
Deep dish Pyrex pie pan
Aluminum foil
Baster
2 gallon zip-top bag


Place the pork butt in a 2 gallon zip-top bag. MIX the kosher salt and white sugar.

Rub the pork shoulder with kosher salt/white sugar mix and refrigerate it for 24 hours. The salt sugar mixture should dissolve into a liquid. Occasionally, turn the pork butt in the plastic bag to keep it coated with the liquid.

Remove the pork from the bag, but do not rinse the salt off. If there are still salt granules, you can brush them off.

I placed the pork butt into a deep Pyrex pie plate to cook at a lower temperature so it would be easier to catch the juices for basting. I place the pie plate on top of the foil-lined baking pan that comes with the Ninja Woodfire Oven.

Pre-heat the Ninja Woodfire Oven to 300⁰ Fahrenheit and smoke the pork shoulder until it reaches 190⁰ to 200⁰ internally. I used a Meater wireless thermometer to keep track of my cook.
Baste the pork butt every hour. This took about 4 hours and 30 minutes.

Let the pork butt rest for 15 to 30 minutes, make your brown sugar mixture, and turn the Ninja Woodfire Oven up to 500⁰ Fahrenheit. Once the pork butt is cool enough to handle, remove the pork butt from the Pyrex pie plate and place the pork butt directly onto the foil lined baking pan that comes with the Ninja Woodfire oven

Mix the brown sugar, cinnamon, cayenne, and chili powder together. After the pork has rested and is cool enough to handle, pack the brown sugar mixture on top and sides

Place the pork butt back into the Ninja Woodfire Oven to melt the sugar about 10 minutes. If the sugar doesn't fully melt, you can broil at 700⁰ for a minute or so, but watch it closely.

Serve the pork butt with lettuce, cucumbers, and kimchi or wrap it in a tortilla

This isn't traditional Bossam but it is very delicious. I hope you enjoy it. Thanks for watching!

0:00 Ninja Woodfire Oven recipes
0:45 Ikea Grillskar kitchen island
1:01 Ninja Woodfire Pellets
2:15 brine the pork butt
3:40 Meater wireless thermometer
5:00 how to smoke pork butt
6:30 basting the pork butt
8:30 remove pork from Woodfire Oven
9:44 brown sugar topping for pork
12:12 finish the pork butt 500⁰
14:04 serve the Bo Ssam