- 2 lbs pork shoulder or pork butt (preferably, organic, pasture-raised pork)
- ¼ cup coconut aminos or wheat-free soy sauce
- ¼ cup local honey
- 1 tbsp sesame oil or avocado oil if AIP
- ½ tsp ground cinnamon
- ¼ tsp cloves
- ½ tsp of ground star anise* (omit or be cautious, if AIP)
- ½ tsp black pepper* (omit or be cautious, if AIP)
- ½ tsp white pepper* (omit or be cautious, if AIP)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp freshly grated ginger
- 1 tbsp fish sauce
- Preheat your oven to 325F. If your cut of pork shoulder or pork butt is too large, divide it into two equal sized pieces and place in a shallow baking dish.
- In a mixing bowl, add all the other ingredients and stir until uniform in consistency.
- Pour about ¾ of the marinade over your pork and let your pork marinate, covered, for at least two hours. (You’ll be reserving ¼ of your marinade for basting later.)
- Place the marinated pieces of pork on a broiling pan and bake for 30 minutes. While the pork is cooking, put the reserved marinade in a small saucepan and cook on medium heat for about 10-15 minutes, until the marinade is reduced to a thick sauce.
- After 30 minutes of baking, remove the pork from the oven and pour about half of the thickened marinade over the pork and spread and baste the sauce with a basting brush. Broil the pork for about 5 minutes.
- After 5 minutes of broiling, flip the pork over and baste the other side of the cuts of pork with the remainder of the sauce. Broil the pork until it is slightly charred.
- Remove from oven and allow to cool. Slice and serve with your favorite stir-fried Chinese greens.
Guest post from Vivian Cheng at TheRealFoodGuide.com