BONELESS PORK SHOULDER
DARK BROWN SUGAR
SOY SAUCE (OR TAMARI IF GLUTEN FREE)
CHINESE FIVE SPICE
GARLIC POWDER
RED LIQUID FOOD COLORING (OPTIONAL)
KOSHER SALT & GROUND WHITE PEPPER
Combine dark brown sugar, soy sauce, Chinese five spice, garlic powder, & red food coloring (if using) in a small bowl. Season with kosher salt & ground white pepper. Transfer 1/4 of the marinade to an airtight container & reserve for basting.
Place the pork shoulder in an airtight container or resealable plastic bag with remaining 3/4 of marinade. Toss to combine to coat the pork in the marinade well. Cover or seal & transfer to the refrigerator to marinate for at least 12 hours or up to 3 days.
About 30 minutes before ready to roast, pull pork out of the refrigerator & bring to room temperature. Preheat the oven to 425 degrees F & arrange char siu marinated pork atop a lightly cooking oil sprayed wire rack atop a foil-lined baking sheet. Be sure to shake off any excess marinade.
Place pork in the preheated oven & roast for 30 minutes, basting the pork with the reserved marinade mixed with 1 tablespoon of hot water every 15 minutes. The char siu is ready once the internal temperature reaches 145 degrees F & the edges begin to caramelize.
For a charred finish, finish under the oven's broiler at the highest setting for about 3-4 minutes - watching closely to prevent burning. Allow the roasted BBQ pork to rest for a few minutes before slicing & serving in a rice bowl with roasted veggies or as an add-on for your favorite dishes!