Chinese Barbecued Pork

Recipe printed from Jenn's Food Journey, adapted from America's Test Kitchen Best-Ever Recipes Collection

2 lbs boneless pork shoulder roast cut into strips and excess fat removed
1/4 cup granulated sugar
1/4 cup low sodium soy sauce
3 Tablespoons Hoisin sauce
2 Tablespoons rice vinegar
1/4 teaspoon pepper
1/2 teaspoon five-spice powder
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1 garlic clover, finely minced
2 Tablespoons ketchup
3 Tablespoons honey

Prick the pork with a fork about 10 to 12 times on each side.  Place the pork in a large zipper lock bag.  Combine the sugar, soy, hoisin, rice vinegar, pepper, five-spice, sesame oil, ginger and garlic in a medium bowl.  Measure out 1/4 cup of the marinade and set aside.  Pour the remaining marinade into the bag with the pork.  Press out as much air as possible; seal the bag.  Refrigerate for at 30 minutes or up to 4 hours (recommend 4 or more for best results).

Meanwhile, combine the ketchup and hone with the reserved marinade in a small saucepan.  Cook the glaze over medium heat until thickened, about 4 to 6 minutes.

Adjust an oven rack to the middle position and heat the oven to 300 degrees.  Line a rimmed baking sheet with foil and set a wire rack in the pan; spray the foil and the rack with nonstick cooking spray.

Remove the pork from the marinade, letting any excess drip off, and place it on the wire rack.  Pour 1/4 cup water into the bottom of the pan.  Cover the pan with heavy-duty foil, crimping the edges tightly to seal.  Cook the pork for 20 minutes.  Remove the foil and continue to cook until the edges of the pork begin to brown, 40 to 45 minutes.

Turn on the broiler.  Broil the pork until evenly caramelized, 7 to 9 minutes.  Remove the pan from the oven and brush the pork with half of the glaze; broil until deep mahogany color, 3 to 5 minutes.  Flip the meat and broil until the other side caramelizes, 7 to 9 minutes.  Brush the meat with the remaining glaze and continue to broil until the second side is deep mahogany, 3 to 5 minutes.  Cool for at least 8 minutes then cut into thin strips and serve.  Enjoy!