Beware that the roast cooks for a total of 3hours and 15 minutes and rests for another 15 minutes!!!
3 Tbsp Chinese Five Spice
2 Tbsp coarse salt
8 garlic cloves (4 pressed or minced very finely, and 4 halved)
Zest of one orange + strips from another orange
Juice of one orange
1/2 cup soy sauce (I used the less salty version)
1/2 cup brandy (or Cognac)
1 bunch scallions, cut into 1 inch pieces
2 Tbsp dark brown sugar
1 1/2 cup water
One 6 1/2 lbs pork butt, boneless, butterflied
Preheat the oven to 350F.
Prepare the rub:
In a small bowl, mix together 2 Tbsp Chines Five Spice, the salt, pressed garlic, and orange zest.
Rub the pork shoulder inside and out with the rub.
Close the roast and tie it to keep it together. Place in a large roasting pan.
In another bowl, mix the strips of orange zest, the orange juice, the remaining 1 Tbsp spices, the remaining garlic, the soy sauce, brandy, the scallions, the brown sugar and the water. Mix well to dissolve the sugar and pour over the roast.
Bake at 350F for 15 minutes. Baste and then reduce the oven to 325F and cook for 45 minutes, basting every 20 minutes or so.
Cover and cook for 90 minutes, basting regularly.
After the 90 minutes, remove the foil and cook for another 45 minutes, basting still, until pork is nicely glazed.
Remove from the oven and place on a cutting board, covered. Let sit for about 15 mibutes.
Meanwhile transfer the juices to a sauce pan and bring to a boil. Cook until reduced and slightly thickened, about 15 minutes.
Slice the pork, transfer back to the baking dish, or a serving platter, and serve with the sauce and a side of cabbage and rice.