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Slices of pork char siu shingled on a black patter and drizzled with BBQ sauce.
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Smoked Char Siu Pork

This Smoked Char Sui 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.
Prep Time10 minutes
Cook Time3 hours
Marinating Time4 hours
Total Time3 hours 10 minutes
Course: Main Course, Main Dish
Cuisine: Barbecue, Chinese
Keyword: Smoked Char Siu Pork
Servings: 8 people
Author: Susie Bulloch

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

Char Siu BBQ Sauce

Nutrition

Calories: 572kcal | Carbohydrates: 29g | Protein: 79g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 1296mg | Potassium: 1379mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8IU | Vitamin C: 0.4mg | Calcium: 52mg | Iron: 4mg