Pork

Pork Shoulder (5 pounds or less)

Marinade:

• 1 cup sugar
• 2-1/2 tablespoons salt
• 1 tablespoon five-spice powder
• 1/4 cup ketchup
• 1/4 cup hoisin sauce
• 1 ounce (about 1 cube) wet bean curd (Asian or Chinese grocery store will have this)
• 2 tablespoons sesame oil
• 2 tablespoons brandy
• 1/4 teaspoon red food coloring

Directions

1. Mix all the ingredients for the marinade together (mash the bean curd up in the bowl).
2. Trim any excess fat fork the pork and trim it so it's not too long when hanging in the oven.
3. Put the pork in the marinade and really work the marinade in there with your hands. Wrap the bowl and stick it in the fridge over night (or 24hrs if possible but minimum over night).
4. Preheat the oven to 350.
5. Put the pork on something to hang it from (I made one myself).
6. Cook for about an hour (look for marinade starting to get a bit black on the edges).
7. Take it out, let it rest of 5 minutes and then cut it.