Barbequed Pork

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless pork butt
		Marinade
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Dry sherry
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Bean sauce
2 tablespoons	30ml	Hoisin sauce
1 teaspoon	5ml	Five-spice powder
		Basting Glaze
1/4 cup	59ml	Honey
1/4 cup	59ml	Boiling water

Recipe Instructions

Cut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.

Preheat oven to 350 degrees.

Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes.

Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees, and roast for another 15 to 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B12 broadcast 01-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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