Asian Fusion Smoked Pork Shoulder with Soy-Ginger Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-smoked pork shoulder glazed with a savory soy and ginger sauce, blending traditional BBQ techniques with Asian-inspired flavors. This Asian Fusion-inspired barbecue recipe, ready in about 495 minutes, pairs pork shoulder (bone-in), apple wood chips, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 6 Asian Fusion cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1/2 cup soy sauce, 2 tablespoons grated fresh ginger, 1/4 cup honey, 2 tablespoons rice vinegar, 3 minced garlic cloves, 1 tablespoon sesame oil, 1 teaspoon black pepper, and 1 teaspoon five-spice powder to create the soy-ginger glaze.
  2. Step 2: Pat dry the 4-pound bone-in pork shoulder and place it in a large dish; pour half of the glaze over the pork, coating it thoroughly, and refrigerate for at least 4 hours or overnight for deep flavor.
  3. Step 3: Preheat your smoker to 225°F and add 2 cups of apple wood chips for a mild fruity smoke.
  4. Step 4: Place the pork shoulder on the smoker rack fat side up and smoke for 6 hours, basting with the remaining glaze every hour to build a sticky, flavorful crust.
  5. Step 5: Continue smoking until the internal temperature reaches 195°F and the meat is fork-tender, about 8 hours total.
  6. Step 6: Remove the pork from the smoker and let rest for 30 minutes before pulling apart or slicing to serve.

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