Ingredients

• 1/2 cup Hoisin sauce
• 1/2 cup Soy sauce
• 3 tablespoons Shaoxing cooking wine
• 3 tablespoons Honey
• 3 tablespoons Brown sugar
• 1 tablespoon Garlic, minced
• 3/4 teaspoon Red food coloring (optional)
• 1/2 teaspoon Chinese five spice powder
• 3 lbs Pork shoulder
• Green onions, thinly sliced to garnish

Instructions

1. In a shallow bowl, combine hoisin sauce, soy sauce, Shaoxing cooking wine, honey, brown sugar, minced garlic, and (optional) red food coloring, along with Chinese five spice powder. Whisk thoroughly and reserve half of the mixture in another bowl.
2. Cut into pieces about the size of a spare rib (2" x 2" x 6"). Add the pork to the remaining sauce in the bowl, ensuring it's fully coated. Marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight (rotate pork in marinade 1-2 times).
3. Preheat the oven to 325°F (163°C). Line a baking tray with foil and place a rack on top if available. Remove the pork from the marinade, reserving it for later use. Arrange the pork on the rack and roast for 30 minutes.
4. While the pork is roasting, transfer all of the reserved marinade to a saucepan. Bring the mixture to a simmer over medium-high heat. Cook for 2 minutes until it thickens slightly. Remove from heat.
5. After roasting for 30 minutes, remove the pork from the oven and baste it with the sauce. Return it to the oven and roast for another 30 minutes.
6. Remove the pork from the oven and brush it with the reserved marinade. Continue roasting for an additional 20 minutes, turning and brushing halfway through. If the pork starts to char too quickly, cover it loosely with foil.
7. Baste the pork once more and bake for a final 10 minutes until it becomes caramelized and sticky. Let it rest for 10 minutes before slicing and serving.

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