Hypnotized Recipe

Slow Roasting the Pork

Preheat your oven to 300°F (150°C).

Rub the pork shoulder with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the pork in a roasting pan.

Pour the apple cider vinegar around the pork in the roasting pan.

Cover tightly with foil and roast in the preheated oven for 6 hours, or until the pork is tender and easily shredded.

Making the Kimchi

While the pork is roasting, prepare the kimchi. Cut the napa cabbage into quarters, remove the core, and slice it into bite-sized pieces.

In a large bowl, combine the cabbage, grated carrots, minced garlic, grated ginger, gochugaru, fish sauce, and sugar. Mix well and let it sit for about 30 minutes.

Add chopped green onions and mix again. Transfer the mixture to a clean jar and refrigerate for at least 24 hours before serving.

Making the Spicy Garlic Mayo

In a small bowl, combine mayonnaise, sriracha, minced garlic, and lemon juice. Mix until smooth and adjust the heat to taste.

Once the pork is done, shred it with two forks and serve with the house-made kimchi and spicy garlic mayo.