Keto-Friendly Chinese Barbeque Pork (Char Siu)

Ingredients

• 2/3 cup (160 ml) soy sauce (low-sodium if preferred)
• 1/4 cup (60 ml) erythritol sweetener (or to taste)
• 1/4 cup (60 ml) dry sherry (or sake)
• 1/3 cup (80 ml) hoisin sauce (low-sugar version if available)
• 4 cloves garlic, crushed
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (1.4 kg) boneless pork butt (shoulder)
• 1 teaspoon red food coloring (Optional)
• 1 teaspoon kosher salt, or to taste

Directions

1. In a saucepan, combine soy sauce, erythritol, sherry, hoisin sauce, garlic, five-spice powder, black pepper, and cayenne pepper. Bring to a boil over high heat; reduce heat and simmer for 1 minute. Remove from heat and allow to cool to room temperature.
2. Cut the pork roast into 4 long, thick pieces. Transfer the cooled sauce to a large bowl, stir in red food coloring, and coat each piece of pork with the sauce. Cover and refrigerate for 4 to 12 hours.
3. Preheat the grill to medium heat (135 to 150 degrees C). Lightly oil the grate and line a baking sheet with parchment paper.
4. Remove pork from marinade and let excess drip off. Place on the prepared baking sheet and sprinkle with kosher salt to taste.
5. Transfer pork sections to the grill over indirect heat. Cover and cook for about 45 minutes. Brush with the marinade, turn, and continue cooking until an instant-read thermometer reads at least 63 degrees C (145 degrees F), about 1 hour and 15 minutes more.
6. Boil the leftover marinade for 1 minute before using it to brush over the cooked pork.