Moist Chinese BBQ Pork (Char Siu)

Directions

• Cut large pork shoulder meat with the grain into 2-3 inch-wide, but long strips of meat (they will end up looking like pork tenderloins). Place the strips of pork in a gallon ziplock bag.
• Combine all marinade ingredients together and pour half of the mixture into the marinade bag and seal. Place bag in a bowl to prevent leaking and place it in the refrigerator overnight for best results (alternatively you can marinate for 1-3 hours).
• After marinating, preheat oven to 350 degrees Fahrenheit. Line a baking pan with aluminum foil and then place wire rack in it. Pour some water into the bottom of the pan until it covers the bottom of the pan. This will help keep the pork moist while baking.
• Place marinaded pork strips on the rack and place in oven. Flip over the strips with tongs and baste after every 15 minutes and continue to repeat the process for one hour until internal temperature of roast pork has reached 145 degrees Fahrenheit.
• Then change oven temperature to broil and broil for 5 minutes on each side until internal temperature has reached 160 degrees Fahrenheit.
• Remove from heat and allow to cool slightly. Cut pork into 1/4 inch slices on a cutting board. Serve over steamed white short grain rice and stir-fried vegetables.