Cut pork shoulder into 1-2” cubes and put in a large bowl.
Add the kosher salt, black pepper, and cornstarch to the bowl of pork and mix together well. Set aside.
In a medium bowl, whisk together gochujang, soy sauce, sugar, rice vinegar, and chicken broth. Set aside.
Heat a large dutch oven, or brasier, on the stove over medium heat. Add olive oil, the pork cubes, ginger, and garlic. Cook, stirring occasionally to brown all sides. (I would recommend doing this in batches so that the meat isn’t overcrowded while cooking. This will help to get a good sear on the sides of the pork).
Preheat oven to 325F.
Once all the pork is browned, add it back to the pan (remove any excess oil from the pan) and then pour the sauce over the meat and add the scallions. Bring to a boil and then reduce to simmer and cover.
Place in the oven and bake for 60 minutes.
Remove from oven, uncover and stir. Bring the sauce to a boil and then lower to a simmer again. Cook until the sauce has reduce in half and becomes thick about 10-15 minutes.
Serve over vegetables or grains of choice and garnish with more scallions and sesame seeds.
