In a mixing bowl, combine freshly minced garlic, brown sugar, shoyu, hoisin sauce, sherry, red food coloring (optional), sesame oil, and Chinese five spice powder. Whisk until smooth.

Cut the pork butt into 1-2 inch strips. Place in a zip-top bag, pour marinade over, seal, and refrigerate for at least 8 hours or overnight.

Preheat your oven to 425°F (220°C) about 30 minutes before baking.

Place a wire rack over a baking sheet, pour ¼ cup of water into the baking sheet.

Remove pork from marinade, reserving the marinade for basting. Arrange on the wire rack and bake for 50-60 minutes, until internal temperature reaches 145°F (63°C).

Baste the pork every 15-20 minutes with the reserved marinade.

For extra caramelization, broil during the last 5 minutes of cooking. Monitor closely to avoid burning.

Allow the pork to rest for about 10 minutes before slicing thinly against the grain.