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Epicurious

Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses

3.5

(5)

Image may contain Food Meal Dish Platter and Bread
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight from the refrigerator to the grill. Time and temperature matter for this recipe, which is why a Big Green Egg is such an awesome cooking tool. But we also give you instructions on how to make this with an oven + conventional grill if you don't own a BGE.

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