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)

• Koshersalt

• 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.

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