MARINADE PORK SHOULDER RECIPES

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GLENN'S MARINATED PORK SHOULDER | ALLRECIPES



Glenn's Marinated Pork Shoulder | Allrecipes image

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

Provided by Genn C.

Categories     Meat and Poultry    Pork    Pork Shoulder Recipes

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Yield 8 servings

Number Of Ingredients 18

¼ cup chopped garlic
½ cup chopped onion
1 dash soy sauce
1 tablespoon corn syrup
2 tablespoons apple juice
3 tablespoons Worcestershire sauce
1 teaspoon molasses
¼ cup wine
¼ cup Italian-style salad dressing
½ cup distilled white vinegar
½ teaspoon garlic powder
? teaspoon salt
½ teaspoon onion powder
1 tablespoon Cajun seasoning
½ teaspoon crushed red pepper
¼ teaspoon seasoning salt
¼ cup brown sugar
8 pounds pork shoulder

Steps:

  • 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.
  • 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.
  • Preheat an outdoor grill for medium high heat and lightly oil grate.
  • 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.

Nutrition Facts : Calories 497.1 calories, CarbohydrateContent 12.9 g, CholesterolContent 170.6 mg, FatContent 21.4 g, FiberContent 0.4 g, ProteinContent 58.6 g, SaturatedFatContent 7.1 g, SodiumContent 555.8 mg, SugarContent 7.9 g

MOJO-MARINATED PORK SHOULDER RECIPE - ROY CHOI | FOOD & WINE



Mojo-Marinated Pork Shoulder Recipe - Roy Choi | Food & Wine image

Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus and herbs, then lets it sit overnight before roasting the meat until crispy. If you're using the roasted meat for sandwiches, Choi recommends refrigerating it first, which makes it easier to slice. Plus:  More Pork Recipes 

Provided by Roy Choi

Total Time 3 hours 15 minutes

Yield 6 to 8

Number Of Ingredients 12

3/4 cup extra-virgin olive oil
1 cup lightly packed cilantro, finely chopped
1 tablespoon finely grated orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano
2 teaspoons ground cumin
Kosher salt
Pepper
3 1/2 pounds boneless pork shoulder, in one piece

Steps:

  • In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.
  • Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.
  • Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.

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