Chinese barbecue pork

Put hoisin, ketchup, soy sauce, brown sugar, honey, Chinese wine, crushed garlic, five spice, black pepper, cayenne and optional pink curing salt in a sauce pan.

Whisk over medium-high, bring to a boil and cook exactly one minute, then turn off and cool to room temperature.

Cut the three pound pork shoulder in half lengthwise and each half in half again, into four consistent pieces.

Stir a spoon of red food colouring into the cooled sauce, add the pork and toss until thoroughly coated in every nook.

Cover and marinate in the fridge four to twelve hours; the cook went overnight.

Lift the pork out, wiping off the excess, and save all the extra sauce for glazing. Sprinkle each side with kosher salt.

Cook on a grill over indirect heat, covered, adjusting the vents to hold 275 to 300 degrees, closer to 275 being better.

Leave about 45 minutes before turning, then brush with the sauce and carry on turning and brushing until the internal temperature is 185 to 190, about two and a half hours.

Sauce that will be brushed onto already cooked meat must be boiled first.

Glaze the hot meat once more with boiled sauce, transfer to a platter garnished with grilled green onions and slice.