Char Siu Smoked Pulled Pork

Check out this non-traditional take on char siu (aka Chinese barbecue pork) combined with the wonderful smoky flavors of American-style pulled pork shoulder. A truly flavorful combination you will love!

I love all things BBQ and I always enjoy experimenting with different cuisines and flavor profiles. Char siu pork is a common method for preparing Chinese BBQ. While this is typically prepared with pork shoulder, it’s usually prepared by using slices of this cut and not smoking it as an entire cut.

While you can follow the more traditional route of preparing this Chinese smoked pork recipe, I would encourage you to try this version as well.

What Is Char Siu:

Char siu is a popular Cantonese-style Chinese dish. It consists of seasoned and marinated barbecued pork. The name “char siu” translates to “fork-roasted” or “fork-burned” in Cantonese, referring to the traditional method of cooking where long strips of seasoned pork are skewered with long forks and roasted over an open fire or in an oven.

The marinade used for char siu typically includes a combination of ingredients such as hoisin sauce, soy sauce, honey or sugar, Chinese five-spice powder, fermented bean curd, and sometimes red food coloring to achieve the characteristic red hue.

The marinade infuses the pork with a sweet, savory, and slightly smoky flavor which is why this works for cooking the pork low and slow.

Supplies Needed:

• Large Container (for marinating)
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Knife and Cutting Board
• Meat Thermometer

Char Siu Sauce Recipe:

All the flavor for this recipe comes from the char siu inspired barbecue sauce for this dish. Here is what you need:

• Chinese Five Spice: A traditional blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel or Chinese celery seeds.
• Sugar: Use white granulated sugar or substitute it with brown sugar.
• Sesame Oil: Adds flavor and balances out the marinade.
• Rice Wine: This is not the same as rice wine vinegar and it is a type of sweet cooking wine. All the alcohol cooks off in this recipe. Do not substitute!
• Soy Sauce: This adds a salty umami flavor to the marinade.
• Hoison Sauce: It has a complex flavor profile with a balance of sweetness, saltiness, and tanginess.
• Honey: Adds some color and caramelization.
• Fermented Bean Curd: This is a natural way to give it that traditional red color. Purchase online via Amazon or at a local Asian market near you.
• Garlic Cloves
• Salt, Pepper, and Garlic Powder Rub

How To Make Char Siu Pulled Pork:

1. Start by preparing the pork shoulder by removing it from the packaging and removing any excess moisture on the outside of the meat. Score the top of the fat cap and trim off any silver skin. If you need to learn more about this style cut of pork, check out my guide to smoked pulled pork as well.
2. In a large bowl, mix together the char siu marinade ingredients until fully combined. Take about 3/4 cup of the marinade and set it aside in a separate container (this is to use later in the recipe and is the safest method to avoid cross-contamination).
3. Use a large pan or container so you can marinate the pork shoulder. These are large cuts and will need to be rotated a few times. Place the pork shoulder into the container and pour the marinade over the top and coat the pork shoulder entirely.
4. Cover and place the container into the refrigerator to marinate for 12-24 hours (max). Rotate the pork shoulder a few times to help distribute the flavor evenly.
5. To smoke a pork shoulder hot and fast, preheat the smoker to 275- 300 F. and set it for indirect heat. Use a combination of cherry wood and pecan wood for a nice balance of smoke flavor.
6. Remove the pork shoulder from the marinade and lightly pat the large excess of the marinade off the whole cut. Leave a small amount of the pork to use as a binder. Evenly coat the entire cut in an even layer of SPG (salt, pepper, garlic) rub.
7. Place the pork shoulder onto the smoker, fat cap side up. Let it smoke until the internal temperature is around 165-170 F. After the first hour, lightly spray the outside bark with diluted rice wine to help build the bark and keep it moist.
8. When it is time to wrap, place the pork into a foil pan or cast iron pan. Lightly coat the pork shoulder with the reserved marinade mixture to add more flavor add a few pads of butter and wrap it tightly in foil. Place it back onto the smoker and smoke until it’s tender, around 195-205 F. Baste it on occasion with the remaining marinade if desired.
9. Let the pork rest for at least an hour, cover and place it in a cooler with a towel or place it in a cold oven to rest (still covered in foil). After resting, pull the pork by hand to shred it, and remove the bone and any large pieces of fat that didn’t break down. Plate the pork and serve!

What To Serve With Char Siu Pulled Pork:

Here are some sides and food pairings to serve with this dish-

• White Rice or Fried Rice
• Chinese Style Slaw
• Scallion Pancakes (pictured as the wrap)
• Stir-Fried Vegetables
• Noodles or Bao Buns

More Recipes To Try:

• Smoked Pork Loin Roast
• Smoked Pork Steaks
• Hot and Fast Pork Ribs
• Smoked Pork Brisket
• Beer and Brown Sugar Pork Medallions