It is spring here in the mountains so I planned to smoke some pork. Typical of the mountains, it got cold and snowed. Sigh. Oh well, us Canadians are tough and I went ahead and smoked Char Siu Pork, pork shoulder marinated and smoked.
The recipe for this is at the end of the post.
Char Siu is usually made from a full pork butt cut into long strips about inches around. Unfortunately, we usually get our pork shoulder in boneless roasts that make cutting it into strips impractical so I cut mine into 2 by 3 inch chunks.
I mixed up the marinade and added the pork. I covered it and marinated over night, stirring occasionally.
The next day I fired up my smoker to 300 F with pecan smoke and put the pork on.
I cooked the pork until the internal temperature was 110 F, about 25 minutes. Then I turned the pork.
I continued smoking until the internal temperature was 170 F, about another 20 minutes. I took the pork off and covered it with foil for 10 minutes to rest.
I cooked vegetable chow mein while it was resting but that is another post!
This is so delicious and so easy. There is a nice sweet glaze on the pork and the five spice adds a nice licorice undertone. I love this.
The Old Fat Guy
- 1.5 kilograms (3 pounds) boneless pork shoulder
- 125 ml (1/2 cup) soy sauce
- 30 ml (2 tablespoons) hoisin
- 3 ml (½ teaspoon) five spice
- 5 ml (1 teaspoon) sriracha (could substitute 3 ml (1/2 teaspoon) hot pepper sauce)
- 250 ml (1 cup) brown sugar
- 5 ml (1 teaspoon) red food colouring
- Cut pork into 2 by 3 inch cubes.
- Mix remaining ingredients in a bowl until sugar is dissolved and add pork.
- Cover and marinate overnight, stirring occasionally.
- Put in a 300 F smoker until internal temperature reaches 110 F, about 25 minutes.
- Turn pork and continue to smoke until internal temperature reaches 170 F, about 20 minutes.
- Cover with foil and let rest for 10 minutes before serving.
- This recipe can be done in the oven by putting the pork on a rack over a cooking sheet and cooking the pork in a 350 F oven until the internal temperature is 170 F (about 40 minutes) but it will not have a smoky taste.