Harbor Village Bbq Pork
- 3 pounds pork shoulder
- 1/4 cup barbecue seasoning
- 1 1/4 cups sugar
- 1 tablespoon salt
- 13 cup soy sauce, light
- 1 teaspoon chinese five spice powder
- Prepare the marinade: Heat the oil in a wok or saucepan over medium-high heat.
- Add the garlic and gently fry just until it floats to the surface and is golden brown (about 2 minutes).
- Quickly remove the garlic and discard.
- Pour the garlic oil into a large mixing bowl, let cool.
- Stir in remaining ingredients with the garlic oil into a smooth sauce.
- Pour into a glass jar.
- cool.
- If the marinade is covered with 18 inch cooking oil, it will keep in the refrigerator for several months.
- Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and five-spice powder in a large mixing bowl; mix well.
- Add the pork butt and marinate for about 30 minutes (when using spareribs, marinate for 1 hour).
- Preheat oven to 500 degrees F.
- Pour the water into a 10x14-inch roasting pan.
- Place the roasting rack in the pan (the rack should not touch the water).
- Remove the meat slices from the marinade and place on the rack; reserve the marinade.
- Roast for 8 minutes, turn over and roast the other side for 8 minutes longer.
- Reduce the oven temperature.
- Brush the pork with the reserved marinade; roast for an additional 20 minutes on each side.
- Remove from the oven and let cool for 5 minutes.
- Slice the pork butt into 1/4 inch slices.
- Prepare the glazing sauce: To soften maltose sugar, place the container (uncovered) in a microwave oven at high setting for 1 minute.
- Transfer the softened maltose into a double boiler with the water and rice wine; stir until the glaze is well mixed.
- Keep the sauce warm until ready to use.
pork shoulder, barbecue seasoning, sugar, salt, soy sauce, chinese five spice
Taken from recipeland.com/recipe/v/harbor-village-bbq-pork-47003 (may not work)