Ingredients:
1 cup regular-strength chicken broth, heated
1/3 cup sugar
1/4 cup soy sauce
2 tablespoons rice wine or 2 tablespoons sherry wine
4 -5 lbs boned and tied pork shoulder
1 cup water
2/3 cup creamy peanut butter
2 cloves garlic, minced
2 tablespoons firmly packed brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/4-1/2 teaspoon crushed red pepper flakes
Directions:
In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
Stir till dissolved.
Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
Cover and refrigerate until the next day, turning several times.
Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
Grill until a meat thermometer inserted in thickest part registers 170? (2-2 1/2 hours).
To serve, let meat stand for 10 minutes.
Meanwhile, prepare Peanut Sauce.
Cut meat across the grain into thin slanting slices.
Serve with sauce.
Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
Cook over medium-low heat, stirring, until mixture boils and thickens.
Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
Serve hot.
If made ahead, cover and refrigerate for up to 2 days.
To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.
Servings: 10
Time preparation: 30 min.
Time total: 180 min.