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Cut the pork shoulder into long slices, roughly about 1 inch thick.
To a bowl, add:
Place the meat into a zip-top bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, push all the air out of the bag and seal it.
Preheat the oven to 425° F or 218° C.
Now, you'll be removing the char siu periodically to baste it again with either our leftover pork marinade, or honey diluted with water.
Once the char siu has finished its last cycle in the oven, baste each side with diluted honey.