This past weekend, my husband and I visited my in-laws in Princeton. Every time we go down there, my mother in law prepares a dinner with a theme. We’ve had Food from Ireland, Retro food, Tapas Night….you name it! With that being said, this weekend was International Food. I taught my mother in law how to make my pork and shrimp dumplings and she made this incredible Asian Pork Shoulder. Once I tasted this pork, I needed the recipe.
I am usually one who prides myself on making everything from scratch. But for this recipe I will make an exception. I make my BBQ Sauce from scratch, but this store-bought Asian BBQ Sauce is just incredible. You can use whichever Asian Style BBQ Sauce you like, but if you can find this one, I implore you to try it! It has incredible flavors of soy, orange, peppers and ginger – it’s the perfect sauce for this dish!
Asian BBQ Pork Shoulder
8 Hour 15 Minutes
20 Hour 15 Minutes
- 7 Pound Bone-in Pork Shoulder
- 1/4 Cup Canola Oil
- 1/4 Cup Garlic Chili Sauce
- 1/4 Cup Soy Sauce
- 1/4 Cup peeled and minced Ginger Root
- 2 T Sugar
- 1 Bottle Asian BBQ Sauce
- Diagonally score the non-fat side of the pork in a cross hatch pattern about 3/4" deep. Combine oil, garlic chili sauce, ginger, soy sauce and sugar in a small bowl.
- Coat the pork well with this mixture and place in a baking dish. Cover with plastic and let marinate overnight (about 12 hours).
- The day you're serving the pork: preheat your oven to 275 degrees. Remove plastic wrap from your pork, place the pork fat side up in a shallow roasting pan. Bake uncovered for 8 hours (basting with a brush every few hours).
- Remove your pork from the oven and raise the temperature to 350 degrees. Flip the pork over so the fat side is now down. Coat the pork with about 1 cup of the Asian BBQ Sauce. Bake for 15 minutes. Remove from oven and pull meat apart. Serve with Asian BBQ Sauce on the side.