I used this recipe for a party we had on Saturday and got rave reviews for the pork. I made a couple of tweaks to the recipe and cooking method--first off, I used a 10.25 lb Boston Butt pork shoulder with the bone in and a 6.92 lb boneless pork shoulder. I marinated the meat overnight turning it 3 or 4 times before grilling it. I preheated the grill to about 350 degrees and using a big foil pan, I cooked the pork in the foil pan. I started off the first hour (turning after 30 minutes) just letting it cook in its own juices. After an hour, I poured the marinade in and cooked it in that turning once and hour. Total cooking time was about 4 1/2 hours. I kept the temprature between 325 - 350 the entire time. When we pulled it off, the meat was falling off the bone. Not only that--the taste was marvelous. I will definitely use this recipe again.

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

I marinated the pork shoulder overnight, then braised it in the marinade in a slow oven (300 - 325) for four hours. After thickening the marinade I served the meat shredded, over sandwich buns, topped with the gravy. Better than pulled pork - a richer gravy, wonderfully tender meat, definitely a keeper!

Absolutely great! Easy to make with a wonderful taste,but not overpowering.

Tried this for the first time. The meat was moist and had great flavor. The marinate was delicious. Even though I marinated the roast overnight, the flavor did not penetrate the entire roast. Next time, I will inject the marinate into the meat. I used a charcoal grill and had a problem with the bottom of the meat charring. I believe that I had the proper temperature because my meat was almost exactly the size in the recipe and the meat thermometer read the correct temp in three hours like the recipe. Perhaps a roast rack or a piece of foil to cover the bottom might help.

Love the marinade. I boiled it 5 minutes to use as a glaze over the meat while cooking. Lots of compliments.

this was awesome we made it for a 14 lb pork loin and grilled it on low heat. there was nothing left of it!! everyone loved it and wanted more (i only got one small peice of it. definalty will make it again

It was just okay.

We LOVED this marinade. We almost didn't make it because of all the ingredients but did a little substitution and it still came out absolutely delicious. We used honey instead of molasses and red wine vinegar instead of white because that's what we had on hand. We grilled it too. We'll definitely be making this again!!

Tasty but not as good as I thought for all those ingredients. I broiled though, so next time, when it is summer, I will grill instead.

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.

We loved this recipe. I didn't have any wine, so I substituted the wine and vinegar for red wine vinegar. I also grilled it using one of those grill bags from Reynolds. It was very tender and really tasty

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!

Fantastic!! I smoked it for 4 1/2 hours (Oak)and it was tender & juicy. It didn't sit on the table long.

The marinade is excellent. I didn't have time to grill for 3 hours. I cubed the pork shoulder prior to marinading for 4 hours. After draining the marinade, I sauteed the cubes in batches until throughly tender. Serve with pasta or rice. Yummy.

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.

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

Great recipe, did it in the oven, not the bbq and it was still amazing...will use this reciepe again.

Had everything except the wine and it turned out great! This was my first attempt and it was very good. Thanks!

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!