Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses
Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPurée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth.
Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use.
Pour remaining marinade into a 2-gal. resealable plastic bag.
Place pork shoulder, fat side down, on a cutting board with a short end facing you.
Holding a long sharp knife about 1"–1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder.
Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it’s better to end up with 2–3 even pieces than 1 uneven piece).
Add to bag with marinade and seal, pressing out air.
Work pork around inside bag to coat with marinade.
Chill at least 8 hours and up to 1 day.
Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F).
Remove pork from marinade, letting excess drip off.
Lightly season all over with salt.
Fit grill with convection plate and set pork on top. (If you don’t have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F–145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6–8 minutes (you should have about 1 1/3 cups).
Prepare a Big Green Egg for medium-high heat (or use a conventional grill).
Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°F–145°F; be careful not to overcook), 6–8 minutes.
Transfer to a cutting board; slice against the grain ¼" thick.
Serve with pickles, bread, cilantro, and onion.
Pork can be roasted 2 days ahead.
Let cool; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.