Pork Butt

¶ 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)

¶ 1 cup white sugar

¶ 1 cup plus 1 tablespoon kosher salt

¶ 7 tablespoons brown sugar

¶Ginger-Scallion Sauce

¶ 2½ cups thinly sliced scallions, both green and white parts

¶ ½ cup peeled, minced fresh ginger

¶ ¼ cup neutral oil (like grapeseed)

¶ 1½ teaspoons light soy sauce

¶ 1 scant teaspoon sherry vinegar

¶ ½ teaspoon kosher salt, or to taste

¶Ssam Sauce

¶ 2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)

¶ 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)

¶ ½ cup sherry vinegar

¶ ½ cup neutral oil (like grapeseed)

¶Accompaniments

¶ 2 cups plain white rice, cooked

¶ 3 heads bibb lettuce, leaves separated, washed and dried.

¶ 1 dozen or more fresh oysters (optional)

¶ Kimchi (available in many Asian markets, and online)