Mandarin Barbecue Pork

5-lb. pork butt, trimmed of most fat and cut in 1x2 inch pieces
1/4 cup hoisin sauce
5 Tablespoons catsup
1 cup sugar
1/2 cup dry sherry
4 Tablespoons soy sauce
2 teaspoons salt
Freshly ground pepper
1/4 cup honey, warmed

Put the pork pieces in a shallow dish. Mix together the hoisin sauce, catsup, sugar, sherry, soy sauce, salt, and pepper to taste, and pour over the pork pieces. Marinate for 8 hours, turning the pieces over in the sauce several times. Preheat the oven to 450. Roast the meat for 30 minutes, turning the pieces over once, then lower the heat to 375 and roast for 15 minutes more. Remove the pork from the oven and pour the warmed honey over the meat, turning to coast on all sides.

Note: For "moo-shu pork," I adapted this for the crock pot by just putting all the above ingredients in together in approximate amounts. I changed the sugar to Splenda and stirred in the honey at the end. I served in tortillas as a stand-in for moo-shu pancakes, with sliced scallions.