Char Siu‑Marinated Pork Shoulder Roast

Ingredients

• 1.5 kg Pork shoulder (bone‑in)
• 120 ml Low‑carb char siu sauce (soy‑based, no sugar)
• 4 Garlic cloves, minced
• 2 tbsp Fresh ginger, grated
• 2 tbsp Rice vinegar
• 1 tbsp Olive oil
• 1 tsp Salt
• ½ tsp Black pepper

Instructions

1. 1

   Preheat the oven to 150 °C (300 °F). Pat the pork shoulder dry, then season all sides with salt and black pepper.

2. 2

   In a bowl, combine the low‑carb char siu sauce, minced garlic, grated ginger, rice vinegar, and olive oil; whisk until smooth.

3. 3

   Place the pork in a large roasting pan, pour the sauce over it, and rub it thoroughly into the meat, ensuring an even coating. Cover the pan tightly with foil.

4. 4

   Roast in the preheated oven for 2 hours, then remove the foil, baste the pork with pan juices, and continue roasting for another 30 minutes until the surface is glossy and slightly caramelized.

5. 5

   Let the roast rest for 10 minutes before slicing cross‑wise. Serve with a drizzle of the reduced pan sauce.