This recipe takes awhile to come together, but trust me it's worth it. Start with the brine. In a large container filled with water, add in the salt and sugar and drop the pork shoulder in the liquid. Let it hang out in there for at least 6 hours or overnight.
Once brine is done, remove pork from liquid and pat dry with a paper towel. Next up, season with salt and chinese five spice and then smear the gojuchang all over the pork.
Preheat the oven to 300.
Nestle the pork in a roasting pot or large casserole dish with a lid and put it in the oven for 6 hours.
After 6 hours, take pork out of the oven and pull it apart with two forks. Add in the chopped kimchi, and rice wine vinegar. Boom, done! Enjoy this one!
