Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses

Ingredients for Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses

• 2 heads of garlic, cloves separated, peeled

• 1 (wide, 6") piece ginger, peeled, chopped

• 240ml hoisin sauce

• 180ml fish sauce

• 160ml honey

• 160ml Shaoxing (Chinese rice) wine

• 120ml chilli oil

• 80ml oyster sauce

• 80ml toasted sesame oil

• 1 (4–5-lb.) skinless boneless pork shoulder (Boston butt)

• Kosher salt

• 150g (packed) dark brown sugar

• 1 tablespoon mild-flavoured (light)molasses

• Bread-and-butter pickles, white bread, coriander, and rinsed thinly sliced white onion (for serving)

Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chilli oil, oyster sauce, and sesame oil in a blender until very smooth. Place 350ml in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.

Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"–1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it’s better to end up with 2–3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.

Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 177°C). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don’t have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 60°C to 63°C. (You can also do initial cooking in a 177°C oven.) Transfer to a cutting board and let rest at least 20 minutes.

Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6–8 minutes (you should have about 325ml ). Keep warm.

Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 54°C to 63°C; be careful not to overcook), 6–8 minutes. Transfer to a cutting board; slice against the grain 1/4" thick. Serve with pickles, bread, coriander, and onion.

Pork can be roasted 2 days ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.