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Char Siu Pork

This is so delicious and so easy. There is a nice sweet glaze on the pork and the five spice adds a nice licorice undertone. I love this.

Prep Time

    •    Prep time: over night
    •    Cook time: 85 minutes
    •    Yield: Serves 8


    •    1 1/2 kilograms (3 pounds) boneless pork shoulder
    •    125 ml (1/2 cup) soy sauce
    •    30 ml (2 tablespoons) hoisin sauce
    •    3 ml (½ teaspoon) chinese five-spice powder
    •    5 ml (1 teaspoon) sriracha sauce
    •    3 ml (1/2 teaspoon) hot pepper sauce
    •    250 ml (1 cup) brown sugar
    •    5 ml (1 teaspoon) red food coloring


  1. Char Siu is usually made from a full pork butt cut into long strips about  inches around. Unfortunately, we usually get our pork shoulder in boneless roasts that make cutting it into strips impractical so I cut mine into 2 by 3 inch chunks.
  2. I mixed up the marinade and added the pork. I covered it and marinated over night, stirring occasionally.
  3. The next day I fired up my smoker to 300 F with pecan smoke and put the pork on.
  4. I cooked the pork until the internal temperature was 110 F, about 25 minutes. Then I turned the pork.
  5. I continued smoking until the internal temperature was 170 F, about another 20 minutes. I took the pork off and covered it with foil for 10 minutes to rest.

This great family recipe is thanks to Yummly at


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