STICKY-SWEET GRILLED PORK SHOULDER WITH HOISIN AND MOLASSES
Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight from the refrigerator to the grill. Time and temperature matter for this recipe, which is why a Big Green Egg is such an awesome cooking tool. But we also give you instructions on how to make this with an oven + conventional grill if you don't own a BGE.
Provided by James Dumapit
Categories Bon Appétit Dinner Pork Grill/Barbecue Grill Molasses Garlic Ginger Honey Sesame Oil Summer
Yield 8 servings
Number Of Ingredients 16
Steps:
- Pork:
- Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
- Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"-1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it's better to end up with 2-3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
- Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don't have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F-145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
- Glaze and assembly:
- Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6-8 minutes (you should have about 1 1/3 cups). Keep warm.
- Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°F-145°F; be careful not to overcook), 6-8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.
- Do Ahead
- Pork can be roasted 2 days ahead. Let cool; cover and chill.
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Alisom
[email protected]The pork shoulder was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Stylish Syed
[email protected]This recipe was easy to follow and the pork turned out great! I will definitely be making this again.
kevin og
[email protected]I made this recipe for a party and it was a huge hit! The pork shoulder was gone in no time. I will definitely be making this again.
Nabeel Kham
[email protected]This pork shoulder was a bit too dry for my taste, but the sauce was delicious. I'll try again next time and cook it for a shorter amount of time.
Omar Fox
[email protected]I wasn't sure about this recipe at first, but I decided to give it a try. I'm so glad I did! The pork shoulder was fall-apart tender and the sauce was amazing. I will definitely be making this again.
abdelrahman sherif abdeleahman
[email protected]This is one of the best pork shoulder recipes I've ever tried. The meat was so tender and juicy, and the sauce was perfect. I served it with mashed potatoes and green beans and it was a complete meal. I will definitely be making this again.
Sardar Waqar
[email protected]This pork shoulder was delicious! I cooked it on my charcoal grill and it turned out perfect. The meat was juicy and flavorful, and the sauce was amazing. I will definitely be making this again.
Waqas Junejo
[email protected]I followed the recipe exactly and the pork turned out great! The sauce was a little too sweet for my taste, so I added a bit of vinegar to balance it out. Overall, a great recipe that I will definitely make again.
Rana Ranabrand
[email protected]This recipe is a keeper! The pork was fall-off-the-bone tender and the sauce was perfect. I served it with rice and vegetables and it was a complete meal. I will definitely be making this again.
Simone Galasso
[email protected]Amazing!! This is my new favorite pork recipe. The meat was so tender and flavorful, and the sauce was to die for. I will definitely be making this again and again.
Darryl Covey
[email protected]I made this recipe for my family and they loved it! The pork was cooked perfectly and the sauce was delicious. I will definitely be making this again.
senith kotuwegoda
[email protected]This sticky sweet grilled pork shoulder was a hit at my last party! The meat was so tender and juicy, and the sauce was the perfect balance of sweet and savory. I'll definitely be making this again.