- With the rack in the middle position, preheat the oven to 300°F (150°C).
- Place the pork in a 13 x 9-inch (33 x 23 cm) glass baking dish. Season the meat all over with the sugar and salt. Drizzle with half of the vinegar. Massage the meat for 2 minutes. Place the meat at the centre of the dish, fat side up. Tightly cover the dish with foil. Bake for 3 hours.
- Remove the foil. Bake for another hour or until the meat is fork-tender and shreds apart easily, basting the pork with the cooking juices every 20 minutes during this last hour. Remove from the oven. Increase the oven temperature to 500°F (260°C).
- In a small bowl, combine the brown sugar and remaining vinegar. Using a pastry brush, cover the surface of the pork with the brown sugar mixture. Brown in the oven for 8 minutes or until nicely caramelized. Remove from the oven and let rest for 5 minutes. Using a fork, coarsely shred the meat, removing the excess fat, if desired.
- Meanwhile, in a small bowl, combine all of the ingredients. Set aside.
- Place the pork, Korean-style sauce, lettuce, cucumbers, rice, sesame seeds and kimchi at the centre of the table. Let your guests fill their own lettuce leaves.
The fermented pastes (ssamjang and gochujang) are available in most Asian grocery stores.