Barbecued Pork

• 1 1/2 pounds boneless pork loin, cut from the shoulder end, or 2 pounds boneless pork shoulder, trimmed
• 3 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons oyster sauce
• 1/2 teaspoon five-spice powder

1. Cut the pork lengthwise into 1-inch by 2-inch strips.
2. Pierce the meat all over with the point of a knife.
3. Combine the remaining ingredients and pour over the meat in a shallow baking dish.
4. Cover and refrigerate for at least 4 hours and up to a day.
5. When youre ready to cook, preheat the oven to 400F.
6. Transfer the meat to a rack in a roasting pan and bake for 45 minutes, turning and basting occasionally.
7. Cool, slice, and serve warm or cover and refrigerate for up to a day (reheat gently before serving).
8. Add 1 tablespoon nam pla (Thai fish sauce) and 3 garlic cloves, minced, to the marinade.

pork loin, honey, hoisin sauce, soy sauce, shaoxing wine, oyster sauce, fivespice powder

Taken from www.epicurious.com/recipes/food/views/barbecued-pork-386327 (may not work)