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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Ali Anees
[email protected]I love the combination of hoisin and molasses in this recipe. It gives the pork a really unique and delicious flavor.
MD Leton
[email protected]This recipe is perfect for a party. It's easy to make ahead of time and it always gets rave reviews.
Ann Nderitu
[email protected]I'm not a big fan of pork, but I really enjoyed this recipe. The sauce was so good that it made me forget that I was eating pork.
Addy Cervantes
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Anthony Tejeda
[email protected]I've made this recipe several times and it's always a hit. It's so easy to make and the results are amazing.
Dakarai Harris
[email protected]This is my go-to recipe for pork shoulder. It's always a crowd-pleaser.
Amarachi Emmanuella
[email protected]I love this recipe! The pork is always so tender and juicy, and the sauce is to die for.
Mokgadi Modisha
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Patricia Young
[email protected]I'm not sure what I did wrong, but the pork turned out tough. The sauce was good though.
Kabiru Rabiu
[email protected]This recipe was a bit too sweet for my taste, but it was still good.
Temitope Oredola
[email protected]This recipe is perfect for a special occasion. It's a bit pricey, but it's worth it.
Jocelyn Castillo
[email protected]I'm not a big fan of pork, but I really enjoyed this recipe. The sauce was so good that it made me forget that I was eating pork.
Queen Yashfa
[email protected]This recipe is a bit time-consuming, but it's worth it. The pork is so tender and flavorful.
Saleem Khan Mangal
[email protected]I followed the recipe exactly, but the sauce didn't come out right. It was too thick and didn't have much flavor.
Mahfughasan Monna
[email protected]The pork was a little dry, but the sauce was amazing.
Md Hasive
[email protected]This recipe is a keeper! I will definitely be making it again.
Anas Ashraf
[email protected]I made this for a party and it was a huge hit! Everyone loved the pork and the sauce.
festim alija
[email protected]This recipe was absolutely delicious! The pork shoulder was so tender and juicy, and the sauce was the perfect balance of sweet and savory.