Ingredients: - 
1 kg boneless, skin-on pork shoulder
240 ml soy sauce, also 2 Tbsp, divided
50 g granulated sugar
3 Tbsp chopped garlic
25 g chopped spring onions 
2 Tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
220 g dark brown sugar
½ cup honey
METHOD: -
In a large bowl, combine 240 ml of the soy sauce with the sugar, garlic, and spring onions, stirring until mixed.
Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat to run out and allow more of the marinade to soak in.
Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
Preheat the oven to 180°C.
In a baking tray, place the marinated pork, bake 1 to 1 ½ hours, depending on the weight of the pork.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
Bake for 20 mins until sugar is dark brown and caramelized, and the top of the pork is crispy.
Remove the pork from the tray, making sure to save all the juices.

Slice the pork and plate with roasted vegetables. Spoon the reserved pan juices on top of the pork.