Chinese Barbecued Pork

1. Using fork, prick pork 10 to 12 times on each side. Place pork in 2-gallon plastic zipper-lock bag. Combine sugar, soy sauce, hoisin, sherry, ginger, oil, garlic, five-spice powder, and pepper in medium bowl. Measure out 1⁄2 cup marinade and set aside. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
2. While meat marinates, combine honey and ketchup with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 cup, 4 to 6 minutes.
3. Adjust oven rack to middle position and heat oven to 300 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray.
4. Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour 1⁄4 cup water into bottom of pan. Cover pan with heavy-duty foil, crimping edges tightly to seal. Cook pork for 20 minutes. Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes.
5. Turn on broiler. Broil pork until evenly caramelized, 7 to 9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3 to 5 minutes. Using tongs, flip meat and broil until other side caramelizes, 7 to 9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3 to 5 minutes. Cool for at least 10 minutes, then cut into thin strips and serve.

BUTCHERING PORK BUTT
Pork butts are usually about 4 inches thick. If using a pork butt that is thinner than 4 inches, cut into 6 strips instead of 8.
1. Cut roast in half lengthwise.
2. Turn each half on cut side and slice lengthwise into 4 equal pieces.
3. Trim excess hard, waxy fat, leaving some fat to render while cooking.