1Add a quarter cup of dark brown sugar to a mixing bowl.
2Add two tablespoons of soy sauce or coco aminos, two teaspoons of Chinese five spice, one teaspoon of garlic powder, one teaspoon of salt, about half a teaspoon of ground white pepper, and one tablespoon of hoisin sauce.
3Optionally, add about a quarter teaspoon of red food dye for authentic color.
4Whisk all ingredients into a bright red sauce.
5Add two pounds of boneless pork shoulder, cut into one-inch thick pieces, to the sauce and mix until coated.
6Wash your hands.
7Put the pork in the fridge to marinate for at least three hours, or up to an entire day.
8When ready, take the pork out and place it onto a wire rack on a baking sheet.
9Add a little bit of water to the baking sheet to reduce smoke.
10Mix some honey with water to use as a glaze halfway through cooking.
11Throw the whole thing in the oven at 425 degrees Fahrenheit for about 30 minutes.
12When it comes out, put it on a plate, then on a cutting board, and cut it into small pieces.
13Serve over rice, noodles, or with some veggies, or eat as is for a low-carb option.
Ingredients
0.25 cup dark brown sugar
2 tbsp soy sauce or coco aminos
2 tsp Chinese five spice
1 tsp garlic powder
1 tsp salt
0.5 tsp ground white pepper
1 tbsp hoisin sauce
0.25 tsp red food dye
2 lbs boneless pork shoulder, cut into one inch thick pieces