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Premium five spice — char siu, roast duck, braised pork belly
Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
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Premium five spice — char siu, roast duck, braised pork belly
Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
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Trim fat off pork and cut meat into pieces about the size of pork chops, 3/4 inch thick. (If using pork tenderloin, cut in half lengthwise). Combine the marinade ingredients in a large mixing bowl and mix thoroughly. Dip each piece of pork into the marinade to coat well. Cover and refrigerate for 4 hours or overnight. Place pork pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked, turning once or twice while cooking. During the last 10 minutes, baste with the marinade. Tip: Barbecued pork has the best flavor when cooked over charcoal, but it can also be cooked in the oven. Line a roasting pan with foil and add some water to prevent smoking. Put the pan on the lower rack. Place the pork on the upper rack, 3 inches from the heat source. Broil pork pieces 2 minutes on each side. Brush with marinade; reduce heat to 350°F and roast for 30 minutes. Divide leftover pork into 4-ounce packages and freeze.