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Juicy, smoke-kissed pork shoulder marinated in a sweet-savory char siu glaze, lacquered to a glossy finish with gentle basting. Fragrant five-spice, hoisin, and honey deliver deep Cantonese BBQ flavors balanced by subtle fruit-wood smoke.
Make the marinade: Add soy sauce, brown sugar, honey, hoisin, red miso paste, Chinese 5 spice, sesame oil, and red food coloring to a saucepan over medium heat. Whisk to combine, bring to a boil, then reduce heat and simmer until slightly thickened. Remove from heat, cool about 10 minutes, and reserve 1/2 cup for basting.
Marinate the pork: Place pork shoulder pieces in a large bowl, pour marinade over, and turn to coat evenly. Cover and refrigerate at least 4 hours (overnight recommended).
Preheat the smoker to 225°F. Use a mild fruit wood like apple or cherry.
Smoke the pork: Remove pork from marinade, let excess drip, and place directly on smoker grates. Smoke about 3 hours, flipping halfway. Baste with reserved marinade every 30–45 minutes.
Finish and serve: Cook to desired doneness (about 145–150°F for medium rare, 150°F for medium well, 160°F for well done). Transfer to a board, tent with foil, and rest 10–15 minutes. Slice into 1/4-inch pieces, drizzle with any remaining reserved marinade, and serve.
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