Smoked Char Siu Pork
On October 27, 2025
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This Smoked Char Siu Pork uses a simple, 8-ingredient marinade to help you turn pork shoulder into a tender, juicy, Asian-inspired dish. It’s the perfect recipe for making Chinese-style BBQ right in your own backyard.
Smoked Char Siu Pork
This Smoked Char Siu Pork recipe brings together the best of Chinese BBQ and backyard smoking, and you don’t need any special equipment outside of your favorite smoker. A sweet and savory marinade does most of the heavy lifting with just 8 simple ingredients, while your smoker adds that kiss of smoke that takes this dish over the top. Whether you’re feeding a crowd at your next cookout or just want to switch up your weekend smoking routine, this recipe delivers bold flavors and tender pork every single time.
What Is Char Siu?
Char siu literally translates to “fork roasted” in Cantonese, and it’s a staple of Chinese BBQ. You know those glossy red pieces of pork you love at the Chinese buffet? That’s char siu. It involves cooking the pork over heat to achieve that caramelized crust. The red color comes from food coloring (which is totally optional). By cooking it on your smoker, you’ll create the same tender texture with an extra layer of smoky goodness.
The Best Pork for Char Siu
For this recipe, I used pork shoulder cut into long strips about 2½ to 3 inches thick. Pork shoulder is perfect for char siu because it has just the right amount of fat marbling to keep the meat juicy during the long smoke. The fat renders down slowly, basting the meat from the inside while your marinade works its magic. Some recipes call for pork tenderloin, which will also taste great with this marinade.
When you’re shopping for pork, look for pieces with good marbling throughout. You want those white streaks of fat running through the meat, not just a big cap on one side. Fresh pork should have a pinkish-red color without any gray spots, and it should feel firm but not hard when you press it. You can probably even get your butcher or the meat counter to pre-slice it for you.
Char Siu Marinade
I love to marinate my pork with my Char Siu BBQ Sauce (learn more about it in this post). Here’s what you’ll need so you can make it:
- 1 ½ Tablespoons Chinese 5 spice powder
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup honey
- 1 teaspoon red food coloring (optional)
- 4 Tablespoons hoisin sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons red miso paste
Reserve about ½ cup of the marinade to use for basting during the smoking process. This is your secret weapon for building layers of flavor and creating that glossy finish.
How Long to Marinate Pork
I like letting my pork marinate covered in the refrigerator overnight, but you want a minimum of 4 hours. If you go less than 4 hours, your pork won’t have enough time to soak up all the flavors of the marinade. The longer it sits, the deeper those flavors penetrate into the meat.
Place your pork in a large glass bowl, then pour the prepared marinade over it. Make sure every piece gets coated evenly. Cover with plastic wrap, then place in the fridge for 4 to 8 hours. You can also do this in a gallon-size zip-top bag, which makes it super easy to massage the marinade into the meat and takes up less fridge space.
How Long to Smoke Char Siu Pork
Normally when smoking pork shoulder, I’m going for pulled pork. For that, you want an internal temperature of 190 to 205 degrees F. For this char siu recipe, think of it more like a pork loin or tenderloin. You still want tender slices, but you don’t want it fall-apart tender. The goal is meat that holds together when sliced but still melts in your mouth. Use the temperature guide below to know how long to smoke to get your desired doneness:
- Medium rare: 145-150 degrees F
- Medium well: 155 degrees F
- Well done: 160 degrees F
For this recipe, you’ll want your smoker set to 225 degrees F. It should take 2½ to 3 hours, but cooking times are always just a guideline. Every smoker runs a little different, and the thickness of your pork pieces plays a role too. Use a reliable instant-read meat thermometer to ensure your pork reaches the correct internal temperature.
How to Make Char Siu Pork on the Smoker
Now that you’re good and hungry, it’s time to make your own Smoked Char Siu Pork. Follow these easy steps:
- Make the marinade. Add all marinade ingredients to a saucepan over medium heat, then whisk until everything is incorporated. Bring to a boil, reduce heat, and simmer until it thickens like syrup. Cool for 10 minutes and reserve ½ cup for basting.
- Marinate the pork. Place your pieces in a large glass bowl, then pour the marinade over it. Turn each piece with tongs to coat completely. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight gives you the best flavor penetration.
- Preheat your smoker. Set your smoker to 225 degrees F. I recommend a mild fruit wood like apple or cherry. These will add sweetness without overpowering the marinade.
- Smoke the pork. Remove the pork from the marinade, letting excess drip off, then place directly on the grates of your smoker. Close the lid and smoke for about 3 hours, flipping halfway through. Every 30 to 45 minutes, use a brush to baste on that reserved marinade to build up the glossy exterior.
- Rest, slice, and enjoy. Once your pork reaches the internal temperature for your desired doneness using a reliable meat thermometer, transfer it to a cutting board or serving platter. Tent the pork with aluminum foil and allow it to rest for 10 to 15 minutes. This gives all the juices time to redistribute so you don’t lose all that flavor when slicing. After resting your pork, use a sharp knife to cut into ¼-inch thick slices. Drizzle with more of the reserved marinade, serve, and enjoy!
More Asian Style BBQ Recipes
If you love Asian-inspired BBQ like this Smoked Char Siu Pulled Pork, I’ve got even more in store for you. Here are a few of my favorites to try next:
You can find all my recipes here on the site, but the Hey Grill Hey App is where the real BBQ gold lives. Not only can you browse all my recipes right on your phone, but you can make shopping lists and meal plans with just a few taps. If you’re looking for an all-in-one BBQ recipe tool, you just found it.
Simple Smoked Char Siu Pork Recipe
Make this Smoked Char Siu Pork this weekend and share it with the people you love. Once you’ve given this recipe a try, come back and drop a 5-star rating to let me know how it turned out. I love hearing about your BBQ wins, so leave comment below!
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Smoked Char Siu Pork
Ingredients
- 6 pounds boneless pork shoulder cut into 2 ½ to 3-inch thick pieces
Char Siu Marinade
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup honey
- ¼ cup Hoisin sauce
- 2 Tablespoons red miso paste
- 1 ½ Tablespoons Chinese 5 spice powder
- 1 Tablespoon sesame oil
- 1 teaspoon red food coloring optional
Instructions
- Make the marinade. Add all sauce ingredients to a saucepan over medium heat, then whisk until everything is incorporated. Bring the sauce to a boil, then reduce the heat. Allow the sauce to simmer until it thickens. Remove your pan from the heat, then let it cool down a little before marinating the pork. Reserve about ½ cup of the marinade to use for basting during the smoking process.½ cup soy sauce, ½ cup brown sugar, ¼ cup honey, ¼ cup Hoisin sauce, 2 Tablespoons red miso paste, 1 ½ Tablespoons Chinese 5 spice powder, 1 Tablespoon sesame oil, 1 teaspoon red food coloring
- Marinate the pork. Place your pork pieces in a large glass bowl, then pour the marinade over them. Make sure all the pork is evenly coated, then cover the bowl with plastic wrap. Refrigerate for at least 4 hours, but I recommend going overnight if you have the time.6 pounds boneless pork shoulder
- Preheat your smoker. Set your smoker to 225 degrees F. I recommend a mild wood so you don’t overpower the flavor of the marinade.
- Smoke the pork. Remove the pork from the marinade, then place it directly on the grates of your smoker. Close the lid and let it smoke for about 3 hours, flipping halfway through. Use a basting brush to add the reserved marinade every 30-45 minutes, closing the lid in between.
- Rest, slice, and enjoy. Once your pork reaches the internal temperature for your desired doneness using a reliable meat thermometer (145-150 degrees F for medium rare, 150 degrees F for medium well, 160 degrees F for well done), transfer it to a cutting board or serving platter. Tent the pork with aluminum foil and allow it to rest for 10-15 minutes. This gives all the juices time to redistribute so you don’t lose all that flavor when slicing. After resting your pork, use a sharp knife to cut into ¼-inch thick slices. Drizzle with more of the reserved marinade, serve, and enjoy!
Notes
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
