Article in English: As directed above, allow the pork to warm gradually. When the pork reaches room temperature, season generously with a "rub" of your choice. This dry, flavorful exterior translates into a crisp, delicious crust after grilling. You have many options when it comes to dry rubs. For instance, for a BBQ-inspired rub, try rubbing the pork down with a mix of white and brown sugar, salt, pepper, and other spices of your choice (like cinnamon and cumin). Use a sharp knife to make fairly shallow cuts in a criss-cross pattern across the surface of the pork. As noted above, this allows the juices to escape, basting the pork, and allows both the heat of the grill and the flavor of the seasonings to penetrate deeper. Regardless of the type of grill you have, your goal is to cook the pork at a steady temperature of roughly 225 degrees Fahrenheit (107 degrees Celsius). A grill thermometer can help you keep track of the temperature in the grill as it warms up. Keep the grill lid closed to speed the heating process. Paint olive oil or nonstick cooking spray on the grill grates to prevent the meat from sticking during cooking. If you have a gas grill, it's relatively simple to set the grill to a medium-high heat. If you have a charcoal grill, however, it's a little more difficult. Light your charcoal and allow the flames to die down before cooking your pork. The charcoal is ready when it is mostly or entirely grey and glows with a red-orange heat. To help regulate the temperature inside the grill and prevent the pork from drying out, place an oven-safe pan or metal pie tin full of water in the grill if you have room to do so. If you have a two-level grill, a good place for this tray is on the upper cooking rack. Add your pork to the grill and close the lid. Allow the pork to cook, checking occasionally to test for done-ness. When done, the pork should have a crisp brown and black exterior, a tender texture, and the internal temperature should reach 160 degrees Fahrenheit (70 degrees Celsius). Because pork cooked in this way can...

Summary in Chinese:
将猪肉放至室温，然后添加调料。 在猪肩肉上切出烤痕。 将烤架预热至中档温度。 在烤架内放置一碟水。 每450克猪肉需花时90分钟烧烤。 食用前先将猪肉静置10-15分钟。 如果喜欢烟熏口味，可用木片熏制烤肉。 大功告成啦。