Glenn’s Marinated Pork Shoulder

Overall really nice recipe. The only thing I did differently was wrapping the shoulder in aluminum foil at 160-170 and smoke to 195-200 with ACV and apple juice.

I had a 3 and a half pork shoulder to cook. I put all the ingredients (except the crushed red pepper) into a crockpot and cooked on high for 5 hours. Nice flavor, spicier than I expected since I didn’t use the crushed red pepper. The gravy was thin. Since I had leftovers, I poured the rest into a saucepan and cooked on medium. The flavor was even better the second time.

I did nearly 20 lbs of this recipe for a big BBQ party I had one summer and it was great. I will be doing this one again and again.

You are really taking a big chance with this cooking method when you remove a Butt at 165 degrees internal. It probably will be done but it must cook longer to break down the fibers and fats to really release its flavor. What you are shooting for is an internal temp of 205. I suggest removing from grill at 165 degrees, wrap tight in tin foil and place in the oven at 300 degrees. Remove and place the Butt in an ice chest, covered with bath towels for a couple of hours.

This recipe made a great pork roast… moist and tender with a pleasant, mild flavor. I used the exact ingredients called for, but I marinated the roast for 24 hours then wrapped it tightly with heavy-duty aluminum foil before putting it on the grill. I didn’t baste it at all, but I turned it every 20 minutes. My roast was only 4 lbs (the boneless half of a pork shoulder roast), so I cut the other ingredients in half too. The roast was done in just over 2 hours. I made pulled pork in a slow cooker with the other half of the roast (4 lbs with the shoulder-blade bone in it). I did not marinate this half; I just put the scored pork in the slow cooker, set on high, with half of the rest of the ingredients, for about 6 hours, and it made very good, fall-off-the-bone-tender pork, which just about pulled itself. BTW, I recommend using a set of turkey lifters to pull pork… they work great!

This is a yummy marinade. I made it exactly as directed, and utilized a “brine bag” for easy cleanup. I placed a 6.5 lb Pork Shoulder in the bag, and placed the bag in a narrow bowl and placed in the fridge overnight. The next morning, I injected the marinated pork shoulder (no dry rub needed) with some beef broth, and placed in my Bradley Smoker. I then put the leftover marinade in a shallow tin pan, and placed that into the smoker as well for moisture & basting throughout the day. Incidentally, I used Hickory Briquettes (then Apple because I ran out) at 220 degrees for Four (4) hours. Then I increased the smoker temp to 240 until the internal temp of the pork was 192 degrees (roughly seven (7) additional hours) After pulling the pork, I removed 1/2 for me, but the other half , I added Kinder’s Mild BBQ Sauce for my wife and kids. They were singing me praises. I will repeat. Great job. Jeff M , Snoqualmie, WA

I just made this recipe with only one change to method: I marinated the roast overnight, then cooked it in my slow cooker on low for about seven hours, with broth added for the moisture. (Our roast was 5-6 pounds.) I just woke up, and it is almost beyond fork-tender and quite yummy! Thank you!

Delish!!!

I used this recipe on a 7lb pork shoulder. I literally left it in the fridge for 2 days. I made small changes to the recipe, instead of molasses I used a mixture of syrup and honey. I also added a few more powdered seasoning like turmeric and white pepper and cilantro flakes. After 48 hours of marinating I stuck in the oven at 250 and checked every hour to spoon the marinaded juicy pork gravy right back on top. I added about 4 beads of all spice to the pot after 2 hours (just because). The meat was amazing and the juices were yummy…so I made grave and added chopped mushrooms to it. The grave over mushrooms was such a hit at home. Other sided dished was greens, corn, rice, pasta, corn bread, Mac n’ Cheese. I will be doing this on a regular.

I gave this recipe 4 stars rather than 5 because I found out that the recommended “done” temperture is not correct for this cut of meat. I had never cooked this cut before, and assumed that the temperature of 165 degrees was good because this is what pork should normally be. My first attempt was a disaster! The flavor was great due to the marinade, but the meat was fatty, grizzly, and tough.Since we had a few of these roast from a 1/2 pig purchase, I was ready to throw them all out. Instead, I did more research, and found out that this cut of meat should be cooked for 1 1/2 to 2 hours per lb. after the trim of fat, annd the internal temperature should be 180-185 degrees for sliced and 190 to 205 degrees for pulled pork. For my 2nd attempt, the roast was about 5 lbs. after trimming of fat. I figured about 10 hours to roast it at 275 degrees. It got to 195 degrees in about 8 hours. Since it got done earlier than planned, I put it in a plate and covered it with tin foil for an hour or so until I was ready for it. I skimmed the fat from the drippings and made the remaining liquid into a gravy by thickening it with flour. This time it was amazing. The meat was tender, and the gravy was full of flavor. The success in cooking this cut of meat is to cook it slowly for long enough that the fats and tendons break down. The final internal temperature has to be higher than it would be for general pork roasts.

really good marinade – I marinated 4 large Iowa Chops for 4 hours and next time I would double that time to really infuse the flavors as I don’t think I got the full potential of the marinade.

I prefer thicker marinades. It was loose but it taste good. I doubled my ingredients. I will try again.

I made this in the slow cooker using this recipe and it was awesome.I used the marinade ingredients as listed but I put it all together in the slow cooker dish,left it in fridge overnight and cooked the next day.When it was done,I added some fresh mushrooms for a few minutes.Served it over texas toast and sprinkled some grated cheese over top.Husband ate it for 2 days!!!

LOve this recipe..the meat was very moist and tasted great..will make agian

Smelled great and tasted fantastic! Baked in the oven for 4 hrs at 275… we made tacos out of it. Yum. UPDATE: We used pork loin instead of sholder and it cooked MUCH faster… if you use loin, cut the time down alot and watch it so it doesn’t dry out! Still fantastic!

The marinade was great but the meat was terribly tough (not the marinades fault). I think next time I will use this marinade on a more tender cut of meat. I marinated the roast for 24 hours and the taste was great!

i didnt use the corn syrup i didnt have any. very good recipe! went great for pulled pork sandwiches. i think making the dry part and storing it in a jar would make this a little easier.

The actual pork roast that I made probably deserved 3 stars instead of 4, but I think if I was able to truly stick to the recipe, it would have been better. I partially grilled it, and cooked it the rest of the time in the oven. I think I had a bit too much juice in the pan, and the meat came out a bit tough. The flavor was good, although my husband doesn’t much like sweet sauces. If you like barbeque that is somewhat sweet, you will like this marinade. Not bad, but not the best pork I’ve made. Thanks for the recipe.

This marinade is killer! Perfect pork marinade. Big hit…

this was just absolutely fabulous! I had a 4lb pork shoulder. Didnt’ have corn syrup, used honey. Didn’t have cajun seasoning, used creole. Put on grill for 2 hours or so. Just super tasty! I will def make this again.

Sauce has a great spicy sweet flavor. I didn’t have apple juice, so I used a little more honey to make up for the sweetness. I also didn’t have regular vinegar…I had apple cider vinegar instead. Since I was going to be using it in a slow cooker and not grilled, I felt the sauce was too thin, so I added tomato paste. I used the sauce with chicken thighs, but I’m definitely going to try it on pork next time!