4 lb. pork butt, cut into 5 x 3 x 2-inch pieces
garlic salt

Marinade:

1 c. sugar
1/2 c. soy sauce
2 tbsp. honey
1 tbsp. whiskey
1 tsp. red food coloring
1/2 tsp. Chinese 5-spice powder

Rub pork with garlic salt and refrigerate for at least 1 hour. Combine marinade ingredients. Soak pork in marinade in refrigerator for 24 hours. Place meat on a rack over 1/4-inch of water in a shallow roasting pan. Roast 1 1/2 hours at 300°F. Slice and serve with steamed Calrose or Jasmine rice.