Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses
A succulent Asian-fusion pork shoulder marinated in a rich blend of hoisin, fish sauce, and Asian condiments, then grilled to perfection with a sticky-sweet molasses glaze. Perfect for serving with pickles and bread for an elevated sandwich experience.
Ingredients
- •2 heads garlic
- •1 piece ginger
- •1 cup hoisin sauce
- •¾ cup fish sauce
- •⅔ cup honey
- •⅔ cup Shaoxing wine
- •½ cup chili oil
- •⅓ cup oyster sauce
- •⅓ cup toasted sesame oil
- •1 piece pork shoulder
- •2 tablespoons Kosher salt
- •¾ cup dark brown sugar
- •1 tablespoon molasses
- •1 cup bread-and-butter pickles
- •8 slices white bread
- •1 cup cilantro
- •1 cup white onion
Cooking Instructions
- 1.
Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
10 min
- 2.
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.
480 min
- 3.
Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F). 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 140°F-145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
120 min
- 4.
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 1 1/3 cups). Keep warm.
8 min
- 5.
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 130°F-145°F; be careful not to overcook), 6-8 minutes. Transfer to a cutting board; slice against the grain 1/4" thick. Serve with pickles, bread, cilantro, and onion.
8 min
- 6.
Pork can be roasted 2 days ahead. Let cool; cover and chill.
