Reviewed: Sep. 23, 2009

Perfect combination of sweet and tangy for me. Family loved it! After dinner I finished pulling the meat off the bone and let it soak in all the cooked juices overnight. Even better second day. Cheers Glenn!

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JasonFromSeattle

Cooking Level: Intermediate

Home Town: Pacific Grove, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 31, 2009

The family loved it! I had about 30 people over for my daughter's b-day party and cooked 3 shoulders. When I told the I made it myself, they were all very surprised as they just assumed I'd picked it up from a local BBQ establishment. Couldn't be happier with this one!

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Maymee's Dad

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Reviewed: Aug. 20, 2009

My Family BEGS me to make this. I let cook in a crock pot for 15 hours on low. Then pull it apart and add bar-b-que sauce. The best pulled pork EVER!!

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GO BUCKEYES!!

Cooking Level: Expert

Living In: Coopersburg, Pennsylvania, USA

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Reviewed: Aug. 8, 2009

Just delicious, slow cooked it on grill overnight for about 8 hours with mesquite charcoal and wood chips, wrapped in foil with holes poked in foil. It was falling off the bone. Great we loved it.

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Annette

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 21, 2009

delicious! My husband was impressed and promises to let me do all the marinating from now on. 3 hours was not enough cook time. Need to wait until the bone starts sticking out. Took about 4 hours for us. We also use wood chips for added flavoring.

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ShanaMcBride

Cooking Level: Intermediate

Home Town: Southaven, Mississippi, USA

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Reviewed: May 20, 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.

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Brian

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Mar. 31, 2009

Delicious! I cooked my in a roaster for over 6 hours and it was perfect! I added sweet chili sauce from the asian market and it was the bomb! Thank you for the recipe.

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afrikamommy

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Reviewed: Mar. 4, 2009

I loved this recipe! I didn't have all ingredients (worcestershire sauce, molasses, wine, cajun seasoning, red pepper or seasoning salt) I didn't have the time to marinate it or grill it for 3hours. Therefore I used one of the suggestions mentioned by a previous review... I carmalized the marinade and then seared the pork shoulders (about 4lbs)chopped and added 4 red roasting potatoes, 2 red apples, 2 onions. Put everything together in a baking pan and put it in the oven at 400 degrees for 45 minutes (also used a meat thermometer to check for doneness at 170degrees-i live at a higher altitude so I didn't really know how long it would take to cook.) My husband loved it...defenitely will try it with missing ingredients...but for a first timer this was a very easy recipe to follow and so delicious!. Thanks everyone!!!

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aztec princess

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Reviewed: Jan. 28, 2009

Sure it has a lot of ingredients. Sure it takes alittle time to prepare. But.... soooo worth it. This marinade is hats off. I will only make a pork shoulder with this marinade. Thanks for the recipe.

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LDUBEAU

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Reviewed: Jan. 27, 2009

I made this recipe the other night and it was sooo good. The combo of all the flavors. My fiancee and I loved it. I will be making this again. Thanx

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brownbetty2

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Reviewed: Sep. 23, 2008

This is probably the best meat I have ever had. The marinade has a lot of ingredients but it is so worth it. However, I made a few adjustments. I didn't use molasses, Cajun seasoning or crushed red pepper. I used one of those long skinny pork loins instead of a big roast. Because of that, we only had to grill it for about an hour instead of 3 like it says.

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kacm1003

Cooking Level: Intermediate

Home Town: Horsham, Pennsylvania, USA

Living In: Eagleville, Pennsylvania, USA

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Reviewed: Aug. 27, 2008

Excellent marinade but 4 hours isn't long enough. I wouldn't waste your time or the ingredients unless you can marinate overnight. I cooked mine in the oven @ 275 for about 4 hours and drove everyone in the house crazy with the wonderful aroma. I'll use this one again but marinate overnight.

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McDee

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Reviewed: Jul. 21, 2008

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.

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Barry

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Reviewed: Jul. 19, 2008

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

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 23, 2008

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!

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Soupbone

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Reviewed: Jun. 12, 2008

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

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clint8771

Home Town: Monroe, Washington, USA

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Reviewed: Feb. 6, 2008

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.

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dhartje

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Reviewed: Aug. 2, 2007

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

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Tara7373

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Reviewed: Jan. 12, 2007

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

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