Chinese BBQ Sauce for Pork Butt

[DryRub]

This could be my favorite pork marinade I've ever tried, and potentially the best recipe I've come up with in a while (if I do say so).  Originally, I made this to use for the pork filling for steamed pork buns, and only tried it in the oven.  It wasn't until I was tailgating at the Patriots game a few weeks ago that I decided to try this in a smoker (I injected the pork butt with some too).  The results were so far beyond my expectaions that I feel I must share with my fellow pork enthusiasts.

8 tbs Ketchup
4 tbs Hoisin Sauce
2 Tbs Soy Sauce
3 Tsp Sea Salt (no iodized salt)
8 Tbs Palm Sugar (you could substitute w/ regular sugar, but you really want palm)
1/2 Tsp Annatto Powder (optional, more for color but some taste so worth doing)

Once you've tried palm sugar, you'll never go back to regular sugar for bbq again.  It's a little finicky in that it must be chopped first, and then stirred in for a while in order to get it to desolve, but it is worth the added effort.  Both palm sugar and annatto powder can be purchased at http://www.indonesianfoodmart.com (get the palm sugar in the clear bag).  I've never ordered from there before, usually I get my palm sugar at http://www.importfood.com (it's a little cheaper there) and my annatto locally (can be found in either Asian or Mexican markets), but if you want one-stop shopping...

[beefmann]

sounds yummmmyyyy

[Hopefull Romantic]

I love hoisin sauce but never thought about it in a bbq sauce. Sounds good and will keep it in mind

HR

[dbrown1]

Thanks for the recipe, think I'll give it a shot  ;D