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: 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
- 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.
- I mixed up the marinade and added the pork. I covered it and marinated over night, stirring occasionally.
- The next day I fired up my smoker to 300 F with pecan smoke and put the pork on.
- I cooked the pork until the internal temperature was 110 F, about 25 minutes. Then I turned the pork.
- 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 https://www.yummly.com/recipe/Char-Siu-Pork-1627955?prm-v1&utm_medium=email&utm_campaign=browse-email