Step 1

To make the pork: In a medium bowl, combine brown sugar, salt, and gochugaru. Season pork butt liberally all over with seasoning mixture. Wrap pork butt in aluminum foil and place in refrigerator overnight.

Step 2

Fire up smoker or grill to 250°F, adding chunks of wood when desired temperature is reached. When wood ignites and starts producing smoke, place pork shoulder in smoker or grill and cover. Make baste and sauces after placing pork in smoker.

Step 3

To make the baste: In a medium bowl, whisk together vinegar, rice syrup, gochujang, dark brown sugar, gochugaru, and soy sauce. Set aside.

Step 4

To make the ginger scallion sauce: In a medium bowl, mix together scallions, ginger, oil, soy sauce, and vinegar. Season with salt to taste. Transfer sauce to an airtight container and store in refrigerator until ready to use.

Step 5

To make the ssam sauce: In a medium bowl, whisk together ssamjang, vinegar, oil, gochujang, sesame oil, and garlic.. Season with salt to taste. Transfer sauce to an airtight container and store in refrigerator until ready to use.

Step 6

Continue to smoke pork butt until an instant-read thermometer registers between 198 and 203°F when inserted into center of meat, about 12 to 14 hours. Brush pork with baste every hour during final 3 to 4 hours of cooking. Transfer pork to a serving platter, tent with foil, and let rest for 30 minutes.

Step 7

Serve immediately, using tongs to pull the pork, with lettuce, ssam sauce, ginger scallion sauce, kimchis, and rice to make wraps.