Chinese barbecue pork (char siu)

Combine hoisin, ketchup, soy sauce, brown sugar, honey, sake, crushed garlic, five spice, black pepper, cayenne and the optional curing salt in a saucepan.

Whisk over medium-high heat, bring to a boil and boil one minute; cool to room temperature.

Cut the pork shoulder into four equal pieces, following natural seams.

Stir the red food coloring into the cooled sauce, add the pork and toss to coat; cover and marinate in the fridge 4 to 12 hours, ideally overnight.

Lift the pork out, wiping off the excess and saving the leftover marinade; salt both sides with kosher salt.

Cook covered over indirect heat at 275 to 300, closer to 275; after about 45 minutes flip and brush with sauce.

Keep turning and brushing until caramelized and 185 to 190 internal, about two and a half hours.

Boil the reserved sauce before using it on the cooked meat; glaze the pork, plate with grilled green onions and slice.