My first run of Char Siu was a disappointment to me 2 years ago so took another run at it using real ingredients, not a pre-mixed concoction. Took 2 pounds of pork butt, trimmed most of the exterior fat off and butterflied the big pieces to get more surface area for the marinade, marinated overnight in a zip-lock then let the butt air dry on a rack to set the marinade some while preparing the smoker. Used a small amount of apple wood and ran the smoker at 250 for about 2 hours to hit 150 IT, then foiled the pieces tight and stuck them in the microwave to rest for an hour. Sliced thin on the bias and served with some Chinese Hot Mustard. I did use some red food coloring but it didn't show with using the smoker. The taste was great, pork very tender and juicy even at room temperature nibbling with beers. I believe next time I will use the grill to get more of a roasted, slightly charred effect.
love the disposable foil grate liners...clean-ups a snap
after the foiled rest
melt in the mouth thicker slices
love the disposable foil grate liners...clean-ups a snap
after the foiled rest
melt in the mouth thicker slices