Barbecue Pork with Honey-Soy Glaze

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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 drafted and published.

Tender roasted pork shoulder basted with a sweet and savory honey-soy marinade, a classic Cantonese BBQ favorite. This Chinese-inspired pork recipe, ready in about 90 minutes, pairs pork shoulder, hoisin sauce, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 75 min Serves 6 Chinese cuisine 350 cal/serving

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Ingredients

1 kg, boneless pork shoulder
3 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp honey
1 tsp Chinese five-spice powder
2 cloves minced garlic
2 tbsp rice wine
1/4 tsp red food coloring (optional)

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Instructions

Step 1: In a bowl, whisk together 3 tbsp hoisin sauce, 2 tbsp soy sauce, 2 tbsp honey, 1 tsp Chinese five-spice powder, 2 minced garlic cloves, 2 tbsp rice wine, and 1/4 tsp red food coloring if using for color.
Step 2: Place 1 kg boneless pork shoulder in a large ziplock bag and pour in the marinade, massaging to coat the meat evenly.
Step 3: Marinate in the refrigerator for at least 4 hours or overnight for best flavor.
Step 4: Preheat the oven to 375°F (190°C). Place the pork on a wire rack over a baking tray lined with foil.
Step 5: Roast for 45 minutes, basting every 15 minutes with remaining marinade to develop a glossy glaze.
Step 6: Increase the oven temperature to 425°F (220°C) and roast for an additional 15 minutes to caramelize the surface.
Step 7: Rest the pork for 10 minutes before slicing thinly and serving with steamed rice.