Char Siu Pork

[Smokydave]

I watched a guy make char siu pork on the grill on TV so I said to myself, "Self, if it goes on the grill, it's got to be better on my KK."  All of that happened in the flash of a neuron or two and the decision was made.

So I found a million recipes, picked the one out below and then bastardized it to my liking.

I bought a bone-in shoulder with the skin on, deboned it, cut off the skin.  I sliced it into strips (sort of) and marinated for 24 hours.  I left out the honey, added brown sugar, and substituted rice wine vinegar for the sherry.  I did not rub it with the rub the recipe said.  I reserved about a cup-and-a-half of the marinade to use as a baste.

I put it on the KK at 250 with some apple chips.  Left it for about 3 hours, put it in a foil pan and sealed it up for an hour.  Cranked up the heat and basted for about 15 minutes and it was completely awesome.  Better than anything I've had in a Chinese restaurant.

 

http://www.meatwave.com/blog/smoked-chinese-char-siu-pork-shoulder-steaks-recipe

 

Sorry about the crappy picture.  We were just about to tear into the pork when I remembered it all doesn't happen without a pic.

 

[dstr8]

UNCLE!  Ok...have to admit if you're not 50+ years old you have no clue what "UNCLE" means   

 

Your char siu pork looks outstanding Smokydave!   With all the new recipes posted in the last couple weeks I'm starting to feel inundated

[EGGARY]

Thanks for sharing the recipe.  I will definitely make this.  The one problem I have with searching for recipes is that there are too many and to choose which one to go with.  

[Porkchop]

BEEE-YOOOTEEE!