Reviewed: Dec. 26, 2006

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!!

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sarahk

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Reviewed: Dec. 10, 2006

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.

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Erin&Mike

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Reviewed: Oct. 2, 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.

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KDUCHEN

Cooking Level: Expert

Home Town: Grand Ledge, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Jun. 25, 2006

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

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BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: 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!

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Reviewed: Jan. 9, 2006

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

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SOULTRAIN

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 18, 2005

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.

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lml

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Reviewed: 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.

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FLORESJL

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Reviewed: Jul. 26, 2004

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

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jul. 22, 2004

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

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FAITH12

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Reviewed: Jun. 9, 2004

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

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Ann

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Reviewed: 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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