INGREDIENTS
3 lb (1.5 kg) boneless pork shoulder roast, hard fat cap trimmed away
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) soy sauce
1/4 cup (50 mL) hoisin sauce
3 tbsp (45 mL) Woodbridge, by Robert Mondavi Pinot Grigio
4 tsp (20 mL) minced ginger root
2 tsp (10 mL) toasted sesame oil
3/4 tsp (4 mL) Chinese five spice powder
1/4 tsp (1 mL) ground white pepper
2 cloves garlic, minced
1/4 cup (50 mL) honey
3 tbsp (45 mL) ketchup

PREPARATION
1 Cut the trimmed pork into three or four evenly sized pieces. Prick each piece of pork several times with a fork. Place the meat in a large resealable plastic bag. Whisk the sugar with the soy sauce, hoisin, wine, ginger, sesame seed oil, five spice powder, pepper and garlic in a bowl until well combined. Pour all of this mixture into the plastic bag, seal tightly. Shake well to coat meat evenly in marinade. Refrigerate for at least 12 hours or up to 36 hours.
2 Preheat the oven to 300°F (150°C). Set a wire rack on a foil-lined rimmed baking sheet. Lightly grease the rack. Add 1/4 cup (50 mL) water in the bottom of the baking sheet.

3 Remove the pork from the marinade, shake any excess marinade back into the bag and reseal. Place the meat on the rack. Tightly cover the baking sheet with foil. Cook the pork for 20 minutes; remove the foil and continue to cook for 15 minutes or until the edges are lightly browned. (Remove any smaller pieces after 10 minutes and reserve.)  
4 Meanwhile, pour the leftover marinade into a small saucepan
set over medium heat and bring to a simmer; cook for 5 minutes. Add the honey and ketchup and simmer for an additional 5 minutes or until thickened and reduced to about 1 cup (250 mL).
5 Preheat the broiler and assemble all the pork on the cooking rack.   Broil the pork for 5 minutes. Brush liberally with a third of the reserved sauce mixture. Continue to broil the pork, turning and basting as needed with additional sauce, for 15 to 20 minutes or until pork is a deep mahogany colour. (Use foil to protect any rough edges that scorch if needed.) Let stand for 10 minutes. Slice thinly.

Makes 6 servings.