BBQ Chinese Pork

• 1 1/2 lbs boneless pork (fattier pork butt or shoulder works best. If you are using chops or a leaner cut, ADJUST COOKING TIMES!)
• 1/8 cup sugar
• 1 tsp Cooking with Greens Pink Himalayan Sea salt
• 1/4 tsp allspice
• 1/8 tsp white pepper
• 1/4 tsp Cooking with Greens No salt Hawaiian blend
• 1/4 tsp sesame oil
  
• 1/2 Tbsp rice wine
  
• 1/2 Tbsp soy sauce
  
• 1/2 Tbsp Hoisin sauce
  
• 1 tsp Molasses
• 1 to 2 splashes red food coloring (optional)
• 2 cloves minced or grated garlic
  
• 1 Tbsp honey
• 1/2 Tbsp hot water

Clean pork. Set aside. Whisk together sugar, sea salt, allspice, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl. Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or ziploc bag. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well. Preheat your oven to 475 F with a rack positioned in the upper third of the oven. Line a large sheet pan with foil and place a metal rack on top to raise marinated pork off the pan. Place pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking. (Double check every 10 minutes while cooking and adjust heat if needed). Bake for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce temperature to 375 F. Once 25 mins has passed, flip the pork and add more water to the pan if it has evaporated. Cook another 15 minutes or so. (continue to monitor temp to ensure it is not burning)  While pork is baking, make the basting sauce by combining the reserved marinade with the honey and 1 tablespoon hot water.  After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes. If pork is still not caramelized enough, broil on high for a few minutes (watch closely so it doesn't burn!) Remove from oven, baste and let meat rest for 10 minutes before slicing. Enjoy.