Barbequed Pork

Serves 4 to 6

Ingredients

 * 1½ pounds pork tenderloin, shoulder, or butt
 * 2 cloves garlic, peeled and mashed
 * 2 tablespoons Chinese rice wine or dry sherry
 * 2 tablespoons hoisin sauce
 * 2 tablespoons ketchup
 * 1½ tablespoons soy sauce
 * 1 tablespoon liquid honey
 * 2 teaspoons brown sugar
 * ¼ teaspoon five-spice powder
 * a few drops red food coloring, optional

Directions

 * 1) Cut the pork into strips approximately 2 inches wide and 5 inches long.
 * 2) Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.
 * 3) In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.
 * 4) Place the pork in a shallow 9 x 13-inch glass baking dish.
 * 5) Pour the marinade over.
 * 6) Marinate the pork in the refrigerator, covered, for 3 hours.
 * 7) Remove the pork from the dish. Reserve the marinade.
 * 8) Preheat the oven (425°F for pork tenderloin, 350°F for shoulder or butt).
 * 9) Fill a shallow roasting pan with ½-inch of water and place in the bottom of the oven.
 * 10) Place the pork on a rack above the water.
 * 11) Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt).
 * 12) The internal temperature of the pork should be 160°F.
 * 13) Remove and cool.
 * 14) When the pork is cool enough to handle, cut across the grain into pieces ¼-inch thick.
 * 15) Serve at room temperature, cold, or use to make steamed buns.