For every 1 lb of pork shoulder (you can use loin for less fatty meat, or belly for more fatty)
1 tbl shaoxing wine
1 tsp sesame oil
1 tsp red food coloring (yup, you read that right)
1 tsp 5 spice powder
5 garlic cloves, crushed
2" ginger root, sliced
1 tbl light soy
1 tbl hoisin
2 tbl honey
1 tbl dark soy
Slice the pork into long strips, and mix the marinade up. Reserve 1/4 of the marinade, and use the rest in a container to marinade the strips of pork.
Marinade 12 hrs+ (I usually go about 18 to 24, depending on what's going on that day)
Roast in oven (I have a top broil option) for 15-20 minutes. Use the reserved marinade to baste every 7-8 minutes or so. Flip the pork halfway through and baste again.
When pork has firmed up, take a single strip out, rest it, and give it a slice to see if the inside is done to your liking.
The filling recipe needs even more work, but I'm happy to share the one I'm using currently if you want that as well. Just let me know.