We’re using pork shoulder here, upping the spice level from the original recipe in our June 2015 issue, and creating a sticky glaze from the marinade. As the pork cooks, keep basting it to make sure it stays succulent and juicy!
YIELD 6 servings
ZEST FACTOR Hot
PREP TIME 3 hours
COOK TIME 1 hour
For the marinade:
½ cup honey
¼ cup soy sauce
¼ cup oyster sauce
¼ cup sriracha sauce
1/3 cup sherry
2 tablespoons sesame oil
1½ tablespoons Chinese five-spice powder
2 Thai chiles, sliced
For the pork:
2 pounds boneless pork shoulder, cut into 3–4 slabs
Salt and pepper to taste
1. Make the marinade: Combine all the ingredients in a large bowl. Reserve half in a smaller bowl and set aside.
2. Make the pork: Season the pork with salt and pepper. Cover with the marinade in the large bowl and refrigerate for 3 hours or overnight.
3. When ready to cook, make the glaze: In a small saucepan over medium-high, bring the reserved marinade to a boil. Reduce to a simmer and let thicken, about 10 minutes.
4. Preheat the grill to high.
5. Grill the pork over direct heat until all sides are browned, about 10 minutes. Cook the pork over indirect heat for 30–40 minutes, generously basting with the glaze every 10 minutes.
6. Let the pork rest for 10–15 minutes before thinly slicing and serving.
Originally published in the June 2018 issue of Chile Pepper. Photo by Nicholas D. Nguyen.