Asian-Style Barbecued Pulled Pork

Makes 6 generous servings

1 (3-pound) Boston pork butt roast

2 tablespoons chopped garlic

4 cups bottled hoisin sauce

1 cup bottled oyster sauce

2 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon cracked black pepper

1 cup sweet Thai chili sauce

Cooks notes: Place this roast on the grill at 11 a.m., and you will be ready to eat by around 5 p.m., says chef Brandt Evans.

Preliminaries: Evans says he likes to use a combination of charcoal and wood when he prepares this dish in his back yard, but a gas grill will work just fine. Prepare an indirect fire (bed coals to either side of the grill, underneath the rack.) Get your grill to a temperature of about 300 degrees (using a grill thermometer). Line a halfsheet or roasting pan with aluminum foil.

Slow-smoke the meat: Place pork butt on foil-lined pan or roasting pan. Cover the grill. Cook for a total of 6 hours, covered. Periodically (at least every hour or so) check and replenish the charcoal (add soaked wood chips as desired) and continue cooking.

Prepare the sauce: Combine the bottled sauces garlic, herbs and peppers in a nonreactive saucepan over medium-low heat. Simmer about 10 minutes, stirring often and avoid scorching.

Baste the meat: When you have about 90 minutes remaining in cooking time, start to baste the roast with barbecue sauce, every 10 minutes. Use a brush or a small ladle to evenly drizzle it on. Cook the meat until it begins to fall apart.

Presentation: When meat is done, fall-off-the-bone tender. take it out and let it cool for about 15 minutes. Using two forks, pull the pork apart, setting the shreds of meat on a warmed platter. Drizzle with sauce and serve, passing extra sauce on the side.

Source: Adapted recipe from Brandt Evans, executive chef and co-owner, Blue Canyon restaurant, Twinsburg.

Approximate nutritional analysis per serving: calories, 639; fat, 20 grams; calories from fat, 3 percent; carbohydrates, 70 grams; protein, 41 grams; fiber, 1 gram; cholesterol, 108 milligrams; sodium, 4,200 milligrams.