Cut the pork shoulder into long strips about 2 inches thick. Trim visible fat if desired, but leaving some will enhance flavor.

In a medium saucepan, combine soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, minced garlic, five-spice powder, black pepper, cayenne pepper (if using), and curing salt (if using).

Bring marinade to a boil over high heat, then reduce heat to medium-high and cook for 1 minute, stirring constantly.

Remove from heat and allow marinade to cool completely to room temperature.

Place pork strips in a large ziplock bag or shallow dish and pour 2/3 of the cooled marinade over the meat. Reserve the remaining 1/3 for basting later.

Seal and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for maximum flavor penetration.

When ready to cook, preheat your grill to medium heat (around 350°F/175°C) or preheat your oven to 375°F (190°C).

Remove pork from marinade (discard the used marinade) and pat dry with paper towels.

If grilling: Brush grill grates with oil, then grill pork for 15-20 minutes, turning occasionally and basting with the reserved marinade until the internal temperature reaches 145°F (63°C).

If roasting: Place pork on a rack over a foil-lined baking sheet and roast for 25-30 minutes, turning and basting halfway through cooking.

For the final glaze: Mix 2 tablespoons honey with 1 tablespoon of the reserved marinade and brush over the pork during the last 5 minutes of cooking.

Let the meat rest for 5-10 minutes before slicing thinly across the grain.