Credit: Cook's Illustrated

Marinade Ingredients

• ½ cup sherry cooking wine
• ½ cup honey
• ¼ cup ground ginger
• ¼ cup ground garlic
• ½ cup chopped garlic
• ½ cup chopped ginger
• ¼ gallon ketchup
• ½ bottle white wine
• 1 cup brown sugar
• 3 tablespoons sesame oil
• 2 cups Tamari
• 3 limes juice and zest
• 3 tablespoons 5 spice powder (equal parts cinnamon, anise, cloves, fennel seed, Chinese Sichuan peppercorns

• 3 pound pork shoulder

1) Add marinade ingredients together in a pot simmer for 2 hours. Set aside to cool.

2) Cut pork shoulder in slices about ½ inch thick and three to four inches wide. Lightly salt & pepper.

3) Add sliced pork to marinate let sit for 3 hours.

4) Heavily foil a baking sheet and place a greased wire cooking rack on top.

5) Place meat on wire rack; be sure to leave room in between each slice of meat. Add 1 cup of sherry wine in bottom of cookie sheet.

6) Cover with foil tightly steam meat for 45 minutes at 325 degrees.

7) Uncover tinfoil and slowly roast and baste with marinade for 45 minutes to an hour until candied at 325 degrees.

8) Cut into desired pieces.