2T Chinese rose wine, 2T barbecue sauce, 1T sugar, 1/2t salt, some five-spiced powder.
1. Rinse pork shoulder; Blanch in boiling water for 20 seconds; Remove and drain; Tenderize with the back of blade; Puncture with a folk; Marinate in seasonings for at least 6 hours.
2. Pre-heat to 250°C.
3. Place aluminum foil on the bottom of a baking pan; Place a rack on the top; Arrange the pork shoulder on the rack; Evenly apply the remaining seasonings on the pork shoulder; Put in the oven and roast for 15 minutes; Remove; Evenly apply the remaining sauce in the pan on the pork shoulder; Flip over; Put in the oven and roast for another 15 minutes; Remove; Slice and arrange on a serving plate. Ready to serve.