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Heat up marinade and mix until everything is combined.
Once sauce is heated up, mix together 1 tbsp of tapioca (or corn) starch and water.
Turn heat onto low and add the starch mixture. Mix until everything is well combined.
Turn heat off and let sauce cool for 10-15 minutes.
You stab pork butt/shoulder with fork then rub 3 tbsp of chinese cooking wine over it.
Use a paper towel to dry the excess moisture then add your cooled down marinade, which should be thickened at this point.
Rub all over and let it marinate overnight for best results - mix periodically so everything is evenly coated.
Next day, preheat oven to 400 degrees.
Put meat on a baking rack and roast for 20 minutes.
Take the pork out of the oven, brush excess sauce on the pork then flip and brush sauce on the flipped side as well.
Put it back into the oven for another 20 minutes.
Take it out again, brush honey over the pork then flip and brush honey on the flipped side as well.
Put it back into the oven one more time for 10 minutes.
Enjoy with rice.