Chinese BBQ Roast Pork (Char Siu)

I had a craving for some chinese bbq pork and chinatown was too far away so I decided to spend an afternoon trying to make chinese bbq pork. I called my parents for advice and you know parents, they don't give exact measurements so naturally I didn't really use exact measurements either.

Ingredients

Pork shoulder
Hoisin sauce
Five spice powder
Dark sauce soy
Chinese cooking wine
White pepper
 

Mix all of the ingredients (after pork shoulder) and use to marinate the meat.

Cut the pork shoulder into four sections and cut into eight long pieces.

The meat should marinate for 2-4 hours.

Once the meat has been marinated, roast pork in a roasting pan in a 400 degree oven. Every 20 minutes, take pork out and reapply sauce. Once the internal temperature of the pork reaches 160 degrees, change oven to broil and broil until outer skin is crispy.

Texas Pulled Pork

I decided to try a different pulled pork recipe for the crock pot.  I found a recipe for Texas pulled pork and it turned out pretty well.

Here is what the recipes calls for :

1  (4-5 lb) pork shoulder
1 cup bbq sauce
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup light brown sugar
1 TBSP  prepared yellow mustard
1 TBSP worchestershire sauce
1 TBSP chili powder
1 large onion, chopped
1 1/2 tsp dried thyme

I threw in the chopped onion in the crock pot first.

 Put in the rest of the ingredients in the crock pot and stir it all together.

 I put the pork shoulder in with the fat layer face up.  It will easier to take the fat off after the pork cooks. 

 I let the pork cook for six hours on low and then turned it on high for the last two hours. After eight hours, I took the pork shoulder out and shredded the meat and discarded the fat from the pork.

There was a lot of liquid remaining in the crock pot.  After shredding the meat, I ladled all of the broth into a medium size pot and reduced the sauce.  Ten minutes later, the sauce reduced in size and was thicker.

 

I poured the rest of the sauce back into the crock pot with meat and kept it warm until it was time for dinner.

I paired the pulled pork with cole slaw and corn and it made for a great summer night dinner.