Preparation: 

Preparation time: 10 mins

Cooking time: 2 hrs

Serving: 6

  Ingredients:

• ⅔ cup soy sauce
• ½ cup honey
• ½ cup Chinese rice wine (or sake or dry sherry)
• ⅓ cup hoisin sauce
• ⅓ cup ketchup
• ⅓ cup brown sugar
• 4 cloves garlic, crushed
• 1 teaspoon Chinese five-spice powder
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon pink curing salt (Optional)
• 1 (3 pounds) boneless pork butt (shoulder)
• 1 teaspoon red food coloring, or as desired (Optional)
• 1 teaspoon kosher salt, or to taste

  Instructions:

1. Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
2. Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
3. Transfer the cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into the sauce and coat each piece. Cover with plastic wrap and refrigerate for 4 to 12 hours.
4. Preheat the grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C), and lightly oil the grate. Line a baking sheet with parchment paper.
5. Remove sections of pork from the marinade and let the excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
6. Transfer pork sections to grate over indirect heat on the prepared grill. Cover and cook for about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
7. Place leftover marinade in a saucepan; bring to a boil; let simmer for 1 minute. Remove from heat. Now you can use it to brush over the cooked pork.