Servings: ~4 servings

1.5 lbs of country style pork shoulder (boneless) - purchased at Safeway 1.5 lbs of country style pork shoulder (boneless) - purchased at Safeway
8 Tbsp Lee Kum Kee Char Siu Sauce 8 Tbsp Lee Kum Kee Char Siu Sauce
2 tbsp Lee Kum Kee Premium Oyster Sauce 2 tbsp Lee Kum Kee Premium Oyster Sauce
 
Glaze: (mix until combined) Glaze: (mix until combined)
1 TBS of honey 1 TBS of honey
2 TBS of warm water 2 TBS of warm water
1 splash of shoyu 1 splash of shoyu

Rinse and pat dry pork shoulder and then fork tenderize
Combine char siu sauce and oyster sauce in a plastic zip lock bag
Add pork shoulder to bag and marinate for 2 to 3 days (occasionally massaging and mixing to ensure coverage)
Move shelf to bottom of toaster oven and heat to 450 degrees
Line drip pan with foil and place greased wire rack over drip pan
Arrange pork shoulder on wire rack with thinner ends pointed to the outside and separated as much as possible
Add 1 cup of warm water in the bottom of the drip pan and cook for 20 min.
After 20 min, flip each piece and rotate the pan to ensure even cooking. Cook for another 20 min, but keep an eye out for edges burning (if so reduce heat slightly or cover with aluminum foil)
After the second 20 min (total cooking time of 40 min), reduce temperature to 350 degrees and brush on glaze. Flip pieces and glaze the other side before returning the pork shoulder back to the oven for another 10 minutes (watch for burning).
Allow to rest for 5 minutes before cutting. The char siu will be slightly maroon in color inside, still firm, and moist and tender.

5/9/21 - See 2.0 recipe for larger batch - Made 3lbs Pork Shoulder cut into 1-1.5 inch strips - Add 1 cup of water in tray and loosely cover with foil. Bake in big oven at 350 degrees, middle rack (cook for 30 min then flip and cook for 30 min more). After 1st hour baste with glaze and flip (repeat after 20 min - total cook time to this point is 1hr 40 min). Change temp from bake to "low broil" (remain on middle rack) and cook for 10-15 min more while keeping a close watch. Baste and turn to frequently to achieve even char and gloss.  5/9/21 - See 2.0 recipe for larger batch - Made 3lbs Pork Shoulder cut into 1 to 1.5 inch strips - Add 1 cup of water in tray and loosely cover with foil. Bake in big oven at 350 degrees, middle rack (cook for 30 min then flip and cook for 30 min more). After 1st hour baste with glaze and flip (repeat after 20 min - total cook time to this point is 1hr 40 min). Change temp from bake to "low broil" (remain on middle rack) and cook for 10 to 15 min more while keeping a close watch. Baste and turn to frequently to achieve even char and gloss.
1.5 lbs equates to 4 small (6x1.5x1.5") boneless ribs - enough for 4 Banh Mi sandwiches  1.5 lbs equates to 4 small (6x1.5x1.5") boneless ribs - enough for 4 Banh Mi sandwiches
The cook time is based on using boneless country style ribs. If other cuts are used, adjust timing accordingly (tried using deboned country style ribs and it came out over cooked)  The cook time is based on using boneless country style ribs. If other cuts are used, adjust timing accordingly (tried using deboned country style ribs and it came out over cooked)
Don't bother smoking. Too much effort and not enough reward.  Don't bother smoking. Too much effort and not enough reward.