Put the pork shoulder in a roasting pan. Mix together the granulated sugar, kosher salt, and Savory Seasoned Salt, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. 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 and cook for 6–7 hours, basting with the rendered fat and pan juices every hour. Place the entire bulb of garlic whole into the roasting pan beside the bo ssäm and allow it to roast 1–2 hours until very soft. Remove and let cool completely.

When cool, squeeze the roasted garlic pieces of the bulb—it should be a paste. Stir in honey, several grinds of black pepper, and 6 tablespoons of Momofuku Chili Crunch.

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 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 rest of the glaze and roast until the glaze is glossy and bubbling. Serve immediately with lettuce wraps, rolls, bing bread, and anything you need to make lettuce wraps or sandwiches.