Ingredients
6-8lb. Pork shoulder (Boston Butt)
Rub:
4tbsp. paprika
2tbsp. kosher salt
4tsp. coriander
4tsp. chinese five spice blend
2tsp. ground ginger
1/2tsp. allspice
2tsp. cumin
1/2tsp. cayenne
Marinade:
1/2cup black glutinous rice wine
1/2cup hoisin sauce
1/4cup soy sauce
3 cloves minced garlic
1tbsp. minced ginger
2tbsp. honey
Blend until smooth.
Finishing sauce:
1cup BBQ sauce (tomato paste, sugar vinegar, worchestershire sauce)
1/4cup hoisin sauce
2tbsp. molasses
Preparation
Inject pork with marinade. Let set over night covered in fridge. Roast/smoke pork 8-10 hrs. until tender, keep grill at 220-225F. Use apple wood chips for smoking if possible. When done, internal temp. 160F. let rest 1/2hr. Shred meat with large fork.
Place meat in Crockpot on low. Add finishing sauce, mix well. Serve when heated as sandwiches or alone with slaw.
