Cut the pork shoulder into long strips, about 2 in. wide and 1 in. thick. Trim off some of the fat if you want, but don't do it completely. Place the pork in a 9 by 13 in. baking dish and set aside.

Make the marinade: In a small bowl combine the piloncillo, garlic, cut the spice powder, ground Sichuan peppercorns, sesame oil, 2 Tbsp. of the Shaoxing, soy sauce, hoisin sauce, and red food coloring (if using). Whisk until combined.

Pour the marinade into the baking dish with the pork and turn the heat to ensure it is fully coated with the marinade. Cover the pan with plastic wrap and place in the refrigerator to marinate for 24 hours, flipping.

When ready to cook, preheat the oven to 325°F. Remove the pork from the refrigerator and bring it to room temperature, about 30 minutes.

In a small bowl, whisk together 1 cup of the remaining Shaoxing, 1 cup of water, and 1 Tbsp. of the honey. Pour this mixture into the baking dish with the pork, making sure the pork is covered with the liquid. Cover the pan with foil and place in the oven.

Braise the pork for 3 hours. After 3 hours, remove the pork from the oven and brush with the glaze again. Put the pork back in the oven for another 10 minutes.

Repeat this process of glazing and roasting until you run out of glaze—about two more rounds. (Continue replenishing the cooking wine and water as needed.)

Cook the pork until it reaches an internal temperature of 165°F at the thickest part. Remove the pork from the oven, tent loosely with foil, and let the meat rest for 5 minutes so the juices can redistribute for at least 10 minutes.

If the pork is still not browned or charred to your liking at this point, broil it on the highest oven rack for a few minutes with the door open. For serving, like to slice it into thin strips and enjoy with steamed rice.