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Marinade: 1 tsp pepper, 1 tbsp msg, 2 tsp five spice, 4 tbsp sugar, 4 tbsp honey, 4 tbsp hoisin sauce, 2 tbsp oyster sauce, 2 tbps soy sauce, 2 tsp sesame oil, 2 tbsp shaoxing wine, 6 garlic cloves or garlic powder
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Cut pork shoulder couple inches wide and 1 inch thick, poke with fork or make shallow cuts
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Lightly salt the pork surface and then apply marinade
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Marinate pork for 1-2 days
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Let meat come to room temp before cooking
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Roast at 400F until internal temperature of 150F (30-45 min) basting midway through
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Boil excess marinade, use some for basting and the rest for a sauce
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Adjust sauce to taste with soup broth if needed
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