Shanghai-Style Roasted Pork Shoulder

1. Preheat and Prepare Pork

Preheat your oven to 400ºF. Rinse the pork shoulder under cold water and pat it dry with paper towels.

2. Prepare Marinade

Cut off the pork's skin and fat layer, leaving a thin layer. Rub Shaoxing wine, double dark soy sauce, powdered red rice, sugar, and white pepper all over the meat. Place the pork in a roasting pan.

3. Add Aromatics and Initial Roast

Scatter the broken pieces of star anise, cinnamon sticks, scallions, and ginger slices around the pork in the roasting pan. Roast at 400ºF for 15 minutes, then lower the temperature to 375ºF and continue roasting for a total of 45 minutes, basting every 30 minutes.

4. Continue Roasting with Foil

Lower the oven temperature to 350ºF. Baste the pork again and cover it with aluminum foil. Roast for an additional 30 minutes.

5. Add Water and Roast Uncovered

Uncover the pork, turn it over, and baste once more. Add ½ cup (118 ml) of boiling water to the pan. Roast uncovered at 350ºF for 1 hour, basting the pork twice during this period.

6. Final Slow Roast

Lower the oven temperature to 325ºF and add another ½ cup (118 ml) of boiling water. Roast for 3 hours, basting hourly. If the pork appears to be drying out, cover it with foil again.

7. Final Roasting Period

Lower the heat to 300ºF, add the remaining ½ cup (118 ml) of boiling water, and roast for the last hour.

8. Rest and Slice

Remove the pork shoulder from the oven and let it rest on a cutting board for about 15 minutes. Slice the pork into desired portions.

9. Prepare Sauce and Serve

Strain the sauce from the roasting pan through a fine-mesh strainer into a sauce boat, skimming off any excess fat. Arrange the slices of pork on a heated platter and serve with the strained sauce.