Bbq pork with a crispy outside & a succulent & flavorful inside. Serve it on top of rice, on top of noodle soup, in a stir fry, on its own or put it in a French baguette. We love a classic versatile slice of meat!
Yields: 5-6 servings
Prep time: 12.5 hours
Cook time: 35 - 60 min
For the pork:
2 pounds pork shoulder/pork butt
2 tablespoons sugar
1 teaspoon salt
½ teaspoon five spice powder
1 teaspoon paprika
½ teaspoon white pepper
1 tablespoon sherry or Chinese plum wine
1 tablespoon soy sauce
½ teaspoon sesame oil
2 teaspoons hoisin sauce
2 teaspoons tomato paste
2 teaspoons molasses
1 tablespoon oil
4 cloves minced garlic
1 tablespoon hot water
Process
Combine the rest of the ingredients in a bowl to make the BBQ sauce.
Make sure the pork is coated with the sauce & cover or seal in a bag.
Marinate in the refrigerator overnight. If you are in a rush, two hours is okay.
If it is easier, you can cut the pieces into smaller chunks so it's easier to cook, and cut later on.
Preheat oven to 475 degrees.
Line a sheet pan with foil and place a metal rack on top.
Use the metal rack to keep the pork off of the pan.
Place the pork on the racks & put the pan in the upper portion of the oven.
After 25 min flip the pork to cook other side.
Check every 5 minutes for charring / browning of the pork.
The oil that drips down onto the pan might sizzle and smoke, you may want to turn your oven fan on.
Baste extra sauce if needed.
Remove from rack and let cool for 10-15 minutes before cutting.
Slice thinly, and add to any dish you like. Slices are ideal for soups, or plated over rice. Small cubes are perfect for fried rice dishes.
Check out our recipe for steamed bbq pork buns !
Enjoy!