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Cut the pork shoulder into long slices, roughly about 1 inch thick.
To a bowl, we'll add the marinade ingredients.
Place the meat into a zip-top bag, pour the sauce in, and massage the pork for about 2 minutes.
Marinade for up to 24 hours
Preheat the oven to 425° F or 218° C. Lay pork on baking rack set on tray. Add 1-2 tbsp water to tray to prevent burning.
Remove the char siu periodically to baste it with leftover pork marinade or diluted honey.
Once finished, baste each side with diluted honey and let cool before cutting.