Cut the pork shoulder into long, evenly sized strips about 2 to 3 inches thick. Leave the fat intact, as it renders during roasting and keeps the meat juicy.

In a mixing bowl, whisk together the sugar, salt, five-spice powder, white pepper, sesame oil, Shaoxing wine, soy sauce, hoisin sauce, molasses, garlic, and red food coloring if using. Reserve about 2 tablespoons of the marinade for glazing later.

Coat the pork thoroughly with the remaining marinade. Cover and refrigerate for at least 8 hours or overnight, turning the meat once or twice if possible for even flavor.

Preheat the oven to 475°F (245°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork on the rack, leaving space between each piece.

Roast for 25 minutes, then flip each piece over. Continue roasting for another 20 to 25 minutes, brushing with the reserved marinade during the final 10 minutes.

Combine the honey with the warm water until smooth. Brush the pork generously with the honey glaze during the last few minutes of roasting. Switch to the broiler for 2 to 3 minutes if needed to create lightly charred edges and a glossy finish.

The pork is ready when it reaches an internal temperature of 145°F (63°C). Remove it from the oven and let it rest for 10 minutes before slicing across the grain.

Serve warm over steamed jasmine rice, with noodles, or use it in fried rice, bao buns, or noodle soups.