Recipe

Ingredients (6 Servings)

3-pound boneless pork shoulder (Boston butt)
1/2 cup Kikkoman Soy Sauce
2 tablespoons dry sherry
2 tablespoons honey
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1/4 teaspoon red food coloring (optional)

Instructions

1. For Barbecue Pork: Cut pork in half lengthwise. Pierce all sides of both halves with fork; place pieces in large plastic bag.
2. Combine soy sauce, sherry, honey, ginger, garlic and food coloring; pour over pork. Press air out of bag; close top securely. Turn over several times to coat pieces well.
3. Refrigerate 8 hours, or overnight, turning bag over occasionally.
4. Reserving marinade, remove pieces and place on rack in shallow pan; cover loosely with aluminum foil. Bake at 325°F. 30 minutes.
5. Discard foil; continue baking 1 hour and 15 minutes longer, or until meat thermometer inserted into thickest part registers 170°. Brush pieces with reserved marinade 2 or 3 times during baking.
   
   To serve: cut across grain into thin slices

Recipe by Chef Andrew Hunter

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