Pork Shoulder with Chinese Char Siu Glaze

A thing of Beauty!

Thai Mellon Salad

We decided to make a new pork recipe on the rotisserie, Pork Shoulder with Chinese Char Siu Glaze. This was a delicious dish. I like the boneless pork very much. Scott even agreed it had the proper Char Siu Glaze! We purchased the boneless pork shoulder at McCall's Meat and Fish. With the pork we served as an appetizer: Pan con Tomate. You can find the recipe for Pan con Tomate on our blog of: September 1, 2017. Click the date to get the recipe.

We also made two other dishes: Thai Melon Salad, which has a spicy kick to it. It was perfect with the pork. You can find the recipe on our blog of: August 12, 2012. Click the date to get the recipe. Orchid’s Tangy Cool Noodles are a favorite cold noodle dish. We love it, and it is so easy to prepare. You can find the recipe on our blog of: August 4, 2007. Click the date to get the recipe.

Pork Shoulder with Chinese Char Siu Glaze

Rotisserie Grilling

Mike Vrobel

Barbecued Pork, char siu, is a specialty of Cantonese rotisserie shops. Long strips of roasted pork, red from the char siu marinade, hang in the window of the shop. Chinese families use it over the course of a few days. First, it is served as the main course for dinner; then, leftover pork is diced and used to stuff buns or flavor stir fries.

Char siu marinade is a brine and a glaze, all wrapped into one. Salty soy sauce brines the pork; sweet honey and hoisin sauce form a sticky coating on the outside of the meat. I break the brine and the glaze apart, to keep the sugary glaze from burning during the pork shoulder's long cooking time.

Ingredients

4 pound boneless pork shoulder roast (aka Boston butt roast)

Brine

1     cup soy sauce

2     tablespoons hoisin sauce

4     cloves garlic, minced or pressed through a garlic press

2     inch piece of ginger, peeled and grated

2     tablespoons rice wine vinegar or dry sherry

1     tablespoon sesame oil

1/4  cup honey

¼    cup hoisan sauce

2     tablespoons soy sauce

Directions

1.   Brine rite pork

Mix the brine ingredients in a gallon zip top bag. Put the pork roast in the bag and massage with the brine through the plastic. Squeeze the air out of the bag, seal, and put the bagged roast in a baking dish. Store in thc refrigerator for four to eight hours, turning occasionally.

2.Truss and spit the pork

One hour before cooking, remove the pork from the brine and pat dry with paper towels. Truss the roast, skewer it on the rotisserie spit, and secure it with the spit forks. Let the pork rest at room temperature until it is time to grilL

3.   Make the glaze

Whisk the glaze ingredients in a small bowl.

4.   Set up the grill for indirect medium heat

Set the grill up for indirect medium heat with the drip pan in the middle of die grilL

5.   Rotisserie cook the pork

Put the spit on the grill, start the motor spinning, and make sure the drip is centered beneath the pork roast. Close the lid and cook the pork until« reaches 190°F in its thickest part, about 1 1/2 hours. During the last 15 minutes of cooking, brush the roast with honey glaze every five minutes.

6.   Serve

Remove the pork from the rotisserie spit and remove the twine trussing roast. Be careful - the spit and forks are blazing hot. Let the pork rest for 1 ( minutes, then slice and serve.