Combine marinade ingredients. Place pork in re-sealable plastic bag or bowl and pour marinade over; cover and chill a minimum of 4 hr, up to overnight. Preheat oven to 300º. Place pork and marinade in a heavy-bottomed, oven-proof pot with lid (a roasting pan or a slow cooker can be used as well, if desired). Cover tightly and slowly roast 3-4 hr until pork is tender (6-8 hr in slow cooker). Remove from oven and ladle juices into a saucepan; simmer juices over medium-high heat until a thin, syrupy glaze forms, approx 12-15 min. Baste pork with glaze, reserving some for serving, then return to oven and increase temp to 425º, cooking until glaze is set, sticky and darkened, approx. 10 min. Shred slightly and serve on toasted Hawaiian rolls with green onions, grilled pineapple slices, red chili (as desired) and Sesame and Soy Slaw.
*Available in your Market spice aisle or Bulk Department.
Sesame and Soy Slaw
Combine all liquids well. Toss with cabbage. Serve immediately.
Tip: Char Siu Pork is also delicious served over rice and stir-fried vegetables and, because it is easy to reheat, it can be made in larger quantities, portioned and chilled or frozen until ready to use.