1 cup Chinese fermented black beans (5 ounces); see Note
1 head of garlic, cloves peeled and coarsely chopped
One 4-inch piece of fresh ginger, peeled and coarsely chopped
1/2 cup Korean chile paste (gochujang); see Note
1/4 cup plus 2 tablespoons rice vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
3/4 cup light brown sugar
One 3-pound trimmed boneless pork shoulder roast, cut crosswise into twelve 1/4-inch-thick slices
Vegetable oil, for brushing