Grilled Pork Shoulder with a Sticky-Sweet Glaze
Ingredients
The pork
-
2
heads
garlic
-
1
wide 6" piece
ginger
-
1
cup
hoisin sauce
-
¾
cup
fish sauce
-
⅔
cup
honey
-
⅔
cup
Shaoxing wine
-
½
cup
chili oil
-
⅓
cup
oyster sauce
-
⅓
cup
toasted sesame oil
-
4–5
lbs.
skinless boneless pork shoulder
-
to taste
Kosher salt
The glaze
-
¾
cup
dark brown sugar
-
1
Tbsp.
mild-flavored molasses
For serving
-
to taste
bread-and-butter pickles
-
to taste
white bread
-
to taste
cilantro
-
to taste
thinly sliced white onion
Instructions
- Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil until smooth. Reserve 1½ cups for glaze and chill.
- Marinate the pork shoulder in the remaining marinade in a sealed bag for at least 8 hours.
- Prepare the grill for medium heat and roast the pork until the internal temperature reaches 140°–145°.
- Simmer brown sugar, molasses, and reserved marinade until reduced by one-third.
- Grill the pork, basting with glaze until thickly coated and warmed through.
- Slice the pork and serve with pickles, bread, cilantro, and onion.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
30g
Total carbohydrates
20g
Total protein
35g
Sodium
900mg
Cholesterol
100mg
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