Pork shoulder char siu

[Brett-EDH]

Defrosted around 3.75# of pork shoulder yesterday.

Going to cook it off as char siu bbq pork.

Whipped up the usual marinade. It’ll sit for a few hours and then go indirect on a 350° grill.



Made an Asian style slaw to go with it. Seasoned rice wine vinegar, ACV, tsp salt 1/3 cup sugar and water, drizzle of sesame oil and pinch of white pepper.

Pics to follow later as this progresses.

 

[Brett-EDH]

The cook is on.



Steaming some jasmine rice, made a salad of cukes and daikon radish and will serve with some broccolini.

 

[Tim Campbell]

You're killing it, dude.

 

[Brett-EDH]

Flavors are next level. The acid from the slaw. The fat from the pork. The umami from the sauce. And the clean veggies. This is a good meal.

 

[Peter Gallagher]

good looking char siu, sir!

 

[Brett-EDH]

good looking char siu, sir!

It must have been good. It’s all gone. Leftovers made it to lunch the following day and then there was none.

 

[Kemper Morris]

Never heard of it but it looks good