Cherry-Smoked Char Siu Pulled Pork

By Sprig Originals ✓ · cooked up in Sprig

A whole pork shoulder rubbed with five-spice and brown sugar, then smoked low and slow over cherry wood at 250°F until it pulls apart at 203°F. A quick hoisin-honey glaze stirred through at the end gives it that sticky, glossy char siu flavour — pile it into steamed buns, over rice, or into soft rolls.

Ingredients

• 5 lb boneless pork shoulder (Boston butt)
• 2 tbsp kosher salt
• 3 tbsp light brown sugar
• 2 tsp Chinese five-spice powder
• 2 tsp garlic powder
• 3 fist-sized cherry wood chunks

• 1/2 cup hoisin sauce
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 3 scallions, thinly sliced

Instructions

1. Pat the pork shoulder dry. Mix the salt, brown sugar, five-spice and garlic powder in a small bowl and rub it over every surface of the meat, pressing it in. Leave the pork uncovered on a plate in the fridge for at least 1 hour, or overnight if you have time.
2. Set up your smoker for indirect cooking at 250°F and add the cherry wood chunks once the fire is settled and the smoke runs thin and blue. Take the pork out of the fridge while the smoker comes up to temperature.
3. Place the pork fat-side up directly on the grate. Smoke undisturbed at 250°F for about 4 to 5 hours, until the outside is deep mahogany and a probe in the centre reads 165°F. Top up wood only for the first 3 hours — after that the meat takes on little more smoke.
4. Lay out two long sheets of heavy-duty foil. Whisk the hoisin, honey, soy sauce, rice vinegar and ginger together, then brush about a third of it over the pork. Wrap the pork tightly in the foil, sealing the edges so juices stay in.
5. Return the wrapped pork to the smoker and cook at 250°F for a further 2½ to 3½ hours, until the internal temperature reaches 203°F and a probe slides into the thickest part with no resistance, like pushing into softened butter.
6. Leave the pork wrapped and rest it in a cooler or a turned-off oven for 45 minutes to 1 hour. This is not optional — it lets the meat reabsorb its juices.
7. Open the foil over a bowl and shred the pork with two forks, discarding any large lumps of fat. Pour in the collected juices and the remaining glaze, toss well, and scatter with sliced scallions before serving.

Chef's tips

Nutrition (per serving, estimated)

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