1. Pat pork shoulder dry with paper towel. In a small bowl, combine white sugar with kosher salt and rub the mixture all over the meat. Transfer pork shoulder onto a baking sheet with a cooling rack and cure overnight in the refrigerator.
2. Preheat Broil King Keg or Pellet smoker to 149°C (300°F) (this may take up to 30 minutes).
3. Make soy pickled onions. In a mason jar, combine ingredients from sliced onions to soy sauce or tamari. Close the lid tightly and shake to make sure the sugar has dissolved. Refrigerate until ready to serve.
4. Place pork shoulder on the grill and cook for an initial 5 hours. Flip every hour or so. After 5 hours have passed, wrap pork shoulder in aluminum foil and cook for another 1-2 hours, until the internal temperature reaches 91°C-96°C (195-205°F) and the pork is shreddable.
5. As the pork is cooking, make scallion ginger oil. In a small pan, heat oil on medium heat until hot and shimmering, about 3 minutes. Do not walk away. Turn off heat. Add sliced scallion greens and grated ginger to the pan and mix to combine. Season with salt and set aside to cool.
6. In a small bowl, combine ingredients from miso paste to sesame seeds for the spicy dipping sauce. Set aside.
7. About an hour out, make jasmine rice. Rinse the rice in a strainer until water runs clear. In a small saucepan, bring rice and water to a boil on medium heat and turn down to a very gentle simmer. Do not stir. Cover with a lid and cook for 15 minutes. Turn off heat and let it sit for an additional 5-10 minutes.
8. Transfer pork shoulder to a large cutting board and shred into pulled pork.
9. Serve on lettuce cups with pickled soy onions, jasmine rice, scallion ginger oil, spicy dipping sauce, and kimchi.

Recipe Styling & Development by Jannell Lo