Chinese BBQ Pork

½ cup honey
3 tbsp brown sugar
½ cup Hoisin sauce
2 tsp 5-spice powder
½ tsp SIDS CRAZY SALT
2 tbsp red food colour
4 tsp rice bran oil
¼ cup sherry or Saké
¼ cup tomato paste
¼ cup GF soy sauce
2 kg boneless pork shoulder
⅓ cup more honey
2 tbsp cornflour

In a saucepan, mix the honey, brown sugar, Hoisin sauce, 5-spice powder, SIDS CRAZY SALT, red food colouring, oil, sherry, tomato paste and soy sauce then heat to a simmer and cook three minutes then remove and cool completely.
While the marinade is cooling, remove any visible fat or gristle from the pork. There are two methods to cutting it up. Either cut along the natural lines and remove fat between each piece or simply cut in half the long way then each half in half again the long way so you have four log shaped pieces. I chose the first method so I could use the small pieces for some other Chinese dishes and the large pieces for this dish, but totally up to you.
Place the meat in a gallon zip lock bag with the cooled marinade and marinate at least one day and up to four days ahead. This isn’t like a brine where the length of time in the mixture usually would not surpass 12-24 hours, this is a marinade and the meat can stay refrigerated in the marinade for up to four days.
Preheat oven to 165°C. Line a sheet pan with foil and cover with a rack.
Take the meat out of the marinade and place on the rack then place in the oven for 30 minutes.
While the meat is cooking, pour the marinade in a saucepan and remove about a half cup to a small bowl. Add the remaining honey to the pan and heat until bubbling and cook for three minutes.
Add the cornflour to the small bowl and stir to dissolve then add to the saucepan and whisk to thicken. Cook for one more minute then remove to cool.
After the pork has roasted for 30 minutes, brush liberally with the sauce and roast for 30 more minutes. Brush again and roast for 20 more minutes. Brush again and roast for an additional 10-20 minutes until an internal probe thermometer inserted into the end of the fattest piece registers 63°C.
Remove from the oven and brush one more time.
Let rest for at least ten minutes then slice and serve with the remaining sauce.