Glenn's Marinated Pork Shoulder Recipe - Allrecipes.com
Glenn's Marinated Pork Shoulder Recipe
  • READY IN 7+ hrs

Glenn's Marinated Pork Shoulder

Recipe by  

"This tangy marinade for grilled pork shoulder is swimming with spices. You'll really taste the garlic!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
  2. Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
  3. Preheat an outdoor grill for medium high heat and lightly oil grate.
  4. Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 3 hrs
  • READY IN 7 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2004

Made this recipe two ways at the same time. one in the smoker and the other in a oven. Both were marinaded overnight. I lightly smoked one all day in an electric smoker and came out awesome. I placed the rest of the marinade in a cup and basted it several times during the cooking process. I had a water pan underneath the shoulder and filled it with hot apple juice, water and white wine. This kept the meat very moist plus it caught the juices from the meat. When basting, check the water pan and add more WARM liquid. Pull out meat at 175 Degrees. Let set for 20 min. covered with tinfoil. Very, very moist and tasty. Used BBQ sauce on this one. The oven one was a little dry and didn't retain the flavor of the smoked one. Same for the oven one. let stand for 20 min covered then slice. We used the juices from the oven one and heated it up in a pan added a 1/2 cup of Chardonney Wine and a little corn starch to thicken it . Made a great gravey for the oven pork shoulder.

 
Most Helpful Critical Review
Jul 19, 2008

Wasn't impressed but wasn't disappointed. I lot of ingredients and not a lot of return.

 
Jan 25, 2004

This recipe is great! I've found that spooning the marinade over the pork while cooking adds even more flavor to the pork. Tasty!

 
Mar 19, 2006

This seems like one of those recipes that no matter what you do you can't get it wrong. I didn't even have time to marinate the meat. I figured I'd just try it anyway to see if it still works. I put the marinade in an iron skillet and cooked it medium heat till bubbly, then I put the meat in the skillet and seared both sides. Then put it all(covered with foil) in the oven at 400 degrees using the meat thermometer to check for doneness. I also added 2 extra onions to the marinade. I did not have any garlic to add so I doubled the amount of garlic powder. It was still very good. It was even better on sandwiches the next day. This is a keeper for sure. Thank you Glenn for this outstanding recipe!

 
Jul 26, 2004

This was really good! We smoked ours. I did use honey instead of corn syrup and marinated overnight.

 
Oct 02, 2006

This is pretty good. I baked mine at 275 for about 4 hours. It was falling apart and pretty tasty. I think I would marinate this over night for better results.

 
May 21, 2009

I followed this recipe exactly and I grilled an 8 lb. pork shoulder over an indirect 300-350 degree gas fire. It took about 5 hours to cook to 160 degrees. The outside was over done but the inside was GREAT! I will make it again and allot more cooking time. As an added bonus, the leftover meat made superb cold sandwiches.

 
Mar 10, 2004

This is really delicious. I only had two hours to marinate the roast, so next time it will probably be even more flavorful. I didn't have corn syrup, so I substituted honey--still really yummy. Thanks for sharing this one!

 

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