Premix Char Siu Spice Rub and set aside in a shaker or spice rub dispenser.

Cut pork shoulder in 2” to 3” strips.

On a large baking sheet or pan, generously rub pork shoulder strips with Char Siu Spice Rub. Set aside.

Premix all ingredients of marinade sauce in 2 gallon zip plastic bag.

Place the rubbed pork shoulder strips into marinade in the plastic bag. Move pork inside the bag to coat all pieces with marinade. Place into fridge to marinate overnight.

Warm up smoker 300F on Gateway Drum Smoker or 350F on another smoker using cherry chunks, chips or pellets.

Place the marinade pork strips onto the smoker, keeping any residual marinade sauce aside to use later.

After 30 minutes, turn the rack and flip the pork strips and brush on the residual marinade sauce.

After additional 30 minutes, turn the rack and flip the pork strips and brush on residual marinade sauce.

After additional 30 minutes, turn the rack and flip the pork strips and brush on the residual marinade sauce.

In a medium bowl, mix Char Siu Wrap Sauce and set aside.

After 2 hours total on the smoker, when the rub and the marinade is set (where you cannot rub the marinade off the meat with your finger), place pork into a foil pan. Pour any residual marinade sauce, plus the Char Siu Wrap Sauce on top of the pork into the foil pan. Tightly wrap foil pan with pork with a layer of tin foil.

Place pan of pork back onto the smoker to cook.

After 1 hour, turn the pan on the smoker 90 degrees and continue to cook for an additional hour.

Probe pork through foil to ensure it is tender, where the probe slides through the meat with no resistance and temperature is >190F.

Place the tin foil back over the pan to seal and rest the pan of meat on the counter wrapped in towels or in a cooler.

When ready to serve, strain liquid in foil pan through a fat separator.

Brush Char Siu Finishing Sauce direct or mix Char Siu Finishing Sauce with residual liquid from the foil pan on all sides of pork strips. Slice pork against the grain. Enjoy!