What a GREAT post, Dave! Thanks for taking the time to try this out. I've never gotten what the extra red color is supposed to be for. I think I may try that mix anyway. This is a Cantonese char siu marinade that I have used a lot. I would get either a tenderloin or loin chops, and was doing them in the oven. Haven't tried this in the smoker yet, but it's on the list!
2 Tbsp Hoisin sauce
4 Tbsp Ketchup
4 Tbsp sugar
1 Tbsp DARK soy (check asian grocery)
1 Tbsp dry sherry
1-2 cloves minced garlic
It seems like a lot of sugar, but this never seemed too sweet. hmm.
The recipe says to cut the meat into 4 x 2 " strips, but I usually used thick loin chops or cuts like yours. Marinate 4 hours to overnight. Bake in a 375 degree oven on a rack in a foil-lined pan, turning once or twice, 45 min or until done.
This doesn't come out looking like "restaurant" bbq pork. It's dark and a bit sticky. Freezes well. I used to make it to put in steamed buns.