This Smoked Char Siu Pork uses a simple eight-ingredient marinade to turn pork shoulder into tender, juicy, Asian-inspired barbecue you can make at home. The marinade is sweet and savory, and a low-and-slow smoke adds a subtle smoky depth that elevates the dish. It’s an easy recipe for backyard smoking, perfect for feeding a crowd or switching up your weekend grill routine.
Smoked Char Siu Pork
Char siu is a Cantonese style of roast pork often glazed into glossy, slightly sweet pieces with a caramelized exterior. Traditionally the name means “fork-roasted,” but on a smoker you can replicate the same tender texture and caramelized crust while adding a pleasant smoky note. The red color often seen in char siu is optional; the real star is the marinade and the slow cooking that melts the fat and concentrates flavor.
The Best Pork for Char Siu
Pork shoulder (also called Boston butt) is ideal for this smoked char siu because it has good marbling. The intramuscular fat slowly renders during smoking, keeping the meat moist and flavorful. For this recipe, cut the shoulder into long strips about 2½ to 3 inches thick so the pieces cook evenly and slice nicely. Pork tenderloin can work with the same marinade if you prefer a leaner cut, but shoulder gives the richest result.
When shopping, pick pieces with even marbling rather than a single fat cap. Fresh pork should be pinkish-red and firm to the touch. If your butcher will pre-slice the roast into thick strips, it will save prep time and ensure consistent thickness.
Char Siu Marinade
This recipe uses a simple, eight-ingredient char siu marinade. Reserve about ½ cup of the finished marinade for basting while the pork smokes—this builds layers of flavor and creates the glossy finish everyone expects from char siu.
- 1 ½ tablespoons Chinese 5 spice powder
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup honey
- 1 teaspoon red food coloring (optional)
- 4 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons red miso paste
How Long to Marinate Pork
For best results marinate the pork covered in the refrigerator overnight. A minimum of four hours is required for the flavors to penetrate; less time won’t infuse as much taste. Put the pork and marinade in a large glass bowl or a gallon-size zip-top bag, making sure each piece is evenly coated. Refrigerate for 4–8 hours or overnight for deeper flavor.
How Long to Smoke Char Siu Pork
Set your smoker to 225°F and use a mild fruit wood like apple or cherry—these add sweetness without overpowering the marinade. Because this recipe aims for sliceable, tender meat rather than fall-apart pulled pork, monitor internal temperature rather than time. Aim for the following temperatures depending on your preferred doneness:
- Medium rare: 145–150°F
- Medium well: 155°F
- Well done: 160°F
At 225°F, smoking usually takes about 2½–3 hours for 2½–3 inch pieces, but times vary with smoker performance and piece thickness. Use a reliable instant-read thermometer to confirm the internal temperature.
How to Make Smoked Char Siu Pork
Follow these straightforward steps to make smoked char siu pork:
- Make the marinade. Combine all marinade ingredients in a saucepan over medium heat. Whisk until smooth, bring to a boil, then reduce heat and simmer until it thickens slightly into a syrupy glaze. Remove from heat, cool for 10 minutes, and reserve ½ cup for basting.
- Marinate the pork. Place pork pieces in a large glass bowl or a zip-top bag and pour the cooled marinade over them. Turn the pieces to coat evenly, cover, and refrigerate for at least 4 hours or preferably overnight.
- Preheat your smoker. Bring the smoker to 225°F and load a mild fruit wood like apple or cherry for gentle smoke flavor.
- Smoke the pork. Place the marinated pork directly on the smoker grates. Smoke for about 3 hours, flipping halfway through. Every 30–45 minutes, baste with the reserved marinade to build a glossy, flavorful crust, closing the lid between bastes.
- Rest and slice. When the pork reaches your target internal temperature, transfer it to a cutting board or platter. Tent loosely with foil and rest 10–15 minutes so juices redistribute. Slice into ¼-inch thick pieces with a sharp knife, drizzle with more reserved marinade if desired, and serve.
Simple Smoked Char Siu Pork Recipe
Make this smoked char siu pork for your next cookout and enjoy tender, flavorful slices with a glossy, caramelized finish. This method is forgiving and produces consistent results: a balanced marinade, proper marinating time, and steady low-temperature smoke are the keys to success.
Below are the recipe details and ingredient list so you can get cooking.
Smoked Char Siu Pork
Ingredients
- 6 pounds boneless pork shoulder, cut into 2 ½ to 3-inch thick pieces
Char Siu Marinade
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup honey
- ¼ cup hoisin sauce
- 2 tablespoons red miso paste
- 1 ½ tablespoons Chinese 5 spice powder
- 1 tablespoon sesame oil
- 1 teaspoon red food coloring (optional)
Instructions
- Make the marinade: Combine all marinade ingredients in a saucepan over medium heat, whisk until smooth, bring to a boil, then reduce and simmer until slightly thickened. Cool and reserve ½ cup for basting.
- Marinate the pork: Place pork in a bowl or zip-top bag, pour on the marinade, coat evenly, and refrigerate at least 4 hours or overnight.
- Preheat your smoker: Set to 225°F and use a mild fruit wood like apple or cherry.
- Smoke the pork: Place pork on the smoker grates and smoke about 2½–3 hours, flipping halfway. Baste every 30–45 minutes with reserved marinade.
- Rest and slice: When the pork reaches the desired internal temperature, tent with foil and rest 10–15 minutes. Slice ¼-inch thick, drizzle with reserved marinade, and serve.
Notes
Marinating time: Minimum 4 hours; overnight is best.
Smoking temperature: 225°F; expect roughly 2½–3 hours depending on thickness and smoker consistency.
Nutrition
Nutrition information is an approximation.