Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Barbecue god Aaron Franklin and his team were asked to come up with a recipe using a Big Green Egg, and the result is sticky-sweet pork shoulder you’ll want to make all summer. It’s inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze. Time and temperature matter for this recipe, which is why a Big Green Egg is such an awesome cooking tool. The pork should be fridge-cold when you roast it, so take it straight from the refrigerator to the grill. But we also give you instructions on how to make this with an oven + conventional grill if you don't own a BGE.