CHINESE BARBECUED PORK (CHAR SIU)

1 (3-pound) boneless pork shoulder roast (Boston butt)
1/2 cup soy sauce
1/4 cup sugar
2 tablespoons dry sherry
2 tablespoons honey
1 teaspoon minced fresh ginger root
1 clove garlic, pressed
1/4 teaspoon red food coloring (optional)

Cut pork lengthwise into thirds. pierces all sides of pieces with fork; place in large plastic food storage bag.

Combine soy sauce, sugar, sherry, honey, ginger, garlic and food coloring, if desired; pour over pork in bag.

Press air out of bag; close top securely. Turn bag over several times to coat pork well. Refrigerate 8 hours or overnight, turning bag over occasionally. Reserving marinade, remove pork and place pieces on rack of foil-lined broiler pan; cover pork loosely with foil.

Bake in 325 F oven 30 minutes.

Discard foil; bake 1 hour longer, or until meat thermometer inserted into thickest part registers 170 F, brushing 2 to 3 times with reserved marinade. Remove pork from oven; let stand 10 minutes.

To serve, cut across grain into thin slices.

Servings: 8