11 Juicy Grilled Pork Shoulder Recipes Perfect For Family Meals

I absolutely adore gathering my family around the grill for a meal that’s both delicious and memorable. Pork shoulder holds a special place in my heart as a go-to favorite. The tantalizing aroma of herbs and spices blending with the smoky grill is simply irresistible. Each of these recipes offers a unique twist, from sweet and spicy Asian flavors to zesty citrus marinades. Trust me, these dishes are sure to have everyone eagerly anticipating their next bite.

Classic Grilled Pork Shoulder With Herb Rub

Classic Grilled Pork Shoulder With Herb Rub is a mouthwatering dish that brings together the succulent flavors of pork with the aromatic essence of fresh herbs. This recipe is perfect for those who enjoy a hearty meal with a hint of herbaceous flair. The pork shoulder, when grilled to perfection, becomes tender, juicy, and packed with flavor, making it an ideal centerpiece for any gathering or family dinner.

Whether you’re a novice or a seasoned grill master, this recipe is straightforward yet allows room for flavor experimentation. The secret to this dish lies in its herb rub, which infuses the pork with a delectable blend of herbs and spices. The rub not only enhances the natural flavors of the pork but also creates a beautiful crust when grilled.

This classic recipe is designed for 4-6 people, making it perfect for small to medium-sized gatherings. With the right ingredients and a few simple steps, you’ll be able to create a grilled masterpiece that will have your guests asking for seconds.

Ingredients (Serves 4-6):

• 4-5 lbs pork shoulder, bone-in or boneless
• 1/4 cup olive oil
• 3 tablespoons fresh rosemary, finely chopped
• 3 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh sage, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon crushed red pepper flakes (optional)
• Zest of 1 lemon

Cooking Instructions:

1. Prepare the Herb Rub: In a small bowl, combine the olive oil, rosemary, thyme, sage, garlic, salt, black pepper, paprika, crushed red pepper flakes, and lemon zest. Mix well until all ingredients are thoroughly combined to form a paste.
2. Apply the Rub: Pat the pork shoulder dry with paper towels. Using your hands, generously rub the herb mixture all over the pork, making sure it’s evenly coated. Let the pork marinate for at least 1 hour at room temperature, or cover and refrigerate for up to 12 hours for enhanced flavor.
3. Preheat the Grill: Preheat your grill to medium-high heat, approximately 375-400°F (190-200°C). If using a charcoal grill, make certain the coals are evenly distributed for consistent heat.
4. Grill the Pork Shoulder: Place the pork shoulder on the grill, fat side up, and close the lid. Grill the pork for about 2 to 3 hours, turning occasionally, until the internal temperature reaches 195°F (90°C) and the meat is tender. Use a meat thermometer to confirm accuracy.
5. Rest the Meat: Once cooked, remove the pork shoulder from the grill and let it rest for at least 15 minutes. This allows the juices to redistribute, resulting in a juicy and flavorful dish.
6. Carve and Serve: After resting, carve the pork shoulder into slices or shred it using forks. Serve hot with your choice of sides.

Extra Tips:

When preparing this dish, consider using a meat thermometer to confirm the pork is cooked to perfection without overcooking it. If you prefer a smokier flavor, add wood chips to your charcoal grill. For an even more intense flavor, allow the herb rub to marinate overnight in the refrigerator.

Remember to let the pork shoulder come to room temperature before grilling for even cooking. Adjust the level of spices based on your preference for heat and flavor intensity.

Sweet and Spicy Asian-Style Pork Shoulder

For a mouthwatering dish that combines the perfect balance of sweet and spicy flavors, try this Asian-style grilled pork shoulder recipe. This dish features a succulent pork shoulder marinated in a tantalizing blend of soy sauce, honey, garlic, and chili paste, creating a deliciously glazed exterior when grilled to perfection. The result is a tender and juicy pork shoulder infused with bold Asian spices and sweetness, making it an irresistible centerpiece for any meal.

The Sweet and Spicy Asian-Style Pork Shoulder is ideal for gatherings, promising to please family and friends with its rich flavors and savory aroma. This recipe serves 4-6 people and pairs well with steamed rice or your favorite Asian-inspired side dishes. Whether you’re hosting a barbecue or simply want to try something new, this grilled pork shoulder is sure to be a hit.

Ingredients (Serves 4-6):

• 4-5 pound pork shoulder, bone-in or boneless
• 1/2 cup soy sauce
• 1/3 cup honey
• 4 cloves garlic, minced
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (such as Sriracha)
• 1 tablespoon ginger, grated
• 1 teaspoon five-spice powder
• 1/2 teaspoon black pepper
• 1/4 cup green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the soy sauce, honey, garlic, sesame oil, rice vinegar, chili paste, ginger, five-spice powder, and black pepper. Whisk the ingredients together until well-blended and the honey has dissolved.
2. Marinate the Pork Shoulder: Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
3. Preheat the Grill: Preheat your grill to medium-high heat (about 375°F). If using a charcoal grill, prepare the coals for indirect grilling.
4. Grill the Pork Shoulder: Remove the pork shoulder from the marinade, allowing any excess to drip off. Reserve the marinade for basting. Place the pork on the grill over indirect heat. Close the grill lid and cook for about 1.5 to 2 hours, basting occasionally with the reserved marinade, until the internal temperature reaches 145°F.
5. Rest and Serve: Once cooked, remove the pork shoulder from the grill and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat. Slice the pork shoulder and garnish with chopped green onions and sesame seeds before serving.

Extra Tips:

For a more intense flavor, consider marinating the pork shoulder for up to 24 hours. If you prefer a less spicy dish, reduce the amount of chili paste or omit it entirely. To guarantee even cooking, rotate the pork shoulder occasionally on the grill. If you’re using a charcoal grill, add wood chips for a smoky flavor. Always use a meat thermometer to verify the pork is cooked to the proper internal temperature for safety and prime tenderness.

Smoky Barbecue Pork Shoulder With Homemade Sauce

The smoky barbecue pork shoulder is a delicious and hearty dish that will surely be the centerpiece of any gathering. The rich, savory flavors of the pork combined with the tangy and sweet homemade barbecue sauce create a mouthwatering experience that’s hard to resist. This recipe is perfect for family dinners or weekend cookouts, offering a tender and juicy pork shoulder that’s slow-cooked to perfection, guaranteeing that every bite is packed with flavor.

To achieve the perfect smoky taste, the pork shoulder is seasoned with a blend of spices and cooked low and slow on the grill, allowing the meat to absorb the smoky essence fully. The homemade barbecue sauce complements the pork beautifully, with a balance of sweetness, acidity, and spice that enhances the natural flavors of the meat. This recipe serves 4-6 people, making it ideal for sharing with family and friends.

Ingredients:

• 4-5 lb pork shoulder (bone-in or boneless)
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 2 cups apple cider
• 1 cup apple cider vinegar
• 1 cup ketchup
• 1/2 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon liquid smoke (optional)

Cooking Instructions:

1. Prepare the Pork Shoulder: In a small bowl, mix the smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper. Rub this spice mixture all over the pork shoulder, guaranteeing it’s evenly coated. Let the pork sit at room temperature for about 30 minutes to absorb the flavors.
2. Preheat the Grill: Preheat your grill to medium-low heat (about 250°F). If using a charcoal grill, arrange the coals on one side to create an indirect heat zone. For a gas grill, turn off one or two burners to achieve the same effect.
3. Grill the Pork: Place the pork shoulder on the grill over indirect heat. Close the lid and cook for 4-6 hours, maintaining a consistent temperature. Baste the pork occasionally with apple cider to keep it moist.
4. Make the Barbecue Sauce: While the pork is cooking, combine apple cider vinegar, ketchup, 1/2 cup brown sugar, Worcestershire sauce, Dijon mustard, and liquid smoke in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat and let it simmer for 20-30 minutes until the sauce thickens.
5. Check for Doneness: The pork is done when it reaches an internal temperature of 195°F and is tender enough to pull apart with a fork. Once cooked, remove it from the grill and let it rest for 20 minutes before shredding.
6. Serve: Shred the pork shoulder using two forks and mix it with some of the homemade barbecue sauce. Serve the pulled pork with extra sauce on the side, accompanied by your choice of sides such as coleslaw, cornbread, or grilled vegetables.

Extra Tips:

For the best results, use a meat thermometer to guarantee the pork is cooked perfectly. Maintaining a consistent grill temperature is vital for an even cook, so check the grill frequently. If you prefer a smokier flavor, consider adding wood chips like hickory or applewood to the grill.

This dish can also be prepared in advance; the flavors will deepen if made a day ahead and reheated gently before serving.

Citrus-Marinated Grilled Pork Shoulder

Grilling pork shoulder is a delightful way to enjoy this versatile cut of meat, and when marinated with citrus, it takes on a new and vibrant flavor that’s perfect for any occasion. The citrus marinade not only tenderizes the pork shoulder but also infuses it with a tangy, zesty taste that perfectly complements the richness of the meat.

This Citrus-Marinated Grilled Pork Shoulder recipe is ideal for a family gathering or a weekend cookout, offering a balance of savory and invigorating flavors that everyone will love. For this recipe, the pork shoulder is marinated in a mixture of citrus juices, herbs, and spices, allowing the flavors to penetrate deep into the meat.

After marinating, the pork is grilled to perfection, resulting in a juicy, flavorful dish with a beautiful char on the outside. This recipe serves 4-6 people, making it a great choice for hosting friends or family. Whether you’re a grilling novice or a seasoned pro, this recipe is straightforward and rewarding, promising to impress your guests with its vibrant flavors and tender meat.

Ingredients for 4-6 servings:

• 4-5 pounds pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1/4 cup olive oil
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper
• Zest of 1 orange
• Zest of 1 lime

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the orange juice, lime juice, lemon juice, minced garlic, ground cumin, smoked paprika, olive oil, fresh oregano, salt, black pepper, orange zest, and lime zest. Whisk everything together until the marinade is well mixed and all the ingredients are incorporated.
2. Marinate the Pork: Place the pork shoulder in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the pork, making sure it’s well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to infuse.
3. Prepare the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, arrange the coals to one side to create a direct and indirect heat zone.
4. Grill the Pork: Remove the pork shoulder from the marinade, letting any excess marinade drip off. Place the pork on the grill over direct heat, searing each side for about 4-5 minutes until a nice char develops.
5. Cook Through Indirect Heat: Move the pork to the indirect heat side of the grill and close the lid. Grill the pork shoulder for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C), turning occasionally to make sure of even cooking.
6. Rest and Serve: Once cooked, remove the pork shoulder from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, assuring tenderness. Slice the pork shoulder against the grain and serve with your choice of sides.

Extra Tips:

When marinating the pork shoulder, make certain that it’s completely submerged or well coated in the marinade for the best flavor penetration. If you have time, turning the pork halfway through the marinating process can help distribute the marinade evenly.

When grilling, keep an eye on the temperature to avoid overcooking, which can dry out the meat. Use a meat thermometer to check the internal temperature, and always let the meat rest before slicing to maintain its juiciness. Serve with additional citrus wedges for an extra burst of flavor.

Garlic and Rosemary Infused Pork Shoulder

Transform a simple pork shoulder into a masterpiece with this Garlic and Rosemary Infused Pork Shoulder recipe. This dish combines the rustic flavors of fresh rosemary and the robust taste of garlic to create a mouthwatering meal that’s perfect for any occasion.

The slow cooking process guarantees the pork is tender and juicy, while the infusion of herbs and spices brings out the meat’s natural flavors. Whether you’re hosting a family gathering or simply want to treat yourself to a delicious meal, this recipe is sure to impress.

Grilling the pork shoulder allows it to develop a beautiful charred crust, sealing in the savory juices. The aroma of rosemary and garlic will fill your kitchen, enticing your taste buds before you even take the first bite.

Pair it with your favorite side dishes like roasted vegetables or a fresh salad to complete the meal. This recipe serves 4-6 people, making it an ideal choice for a small dinner party or a cozy family dinner.

Ingredients for Garlic and Rosemary Infused Pork Shoulder (Serves 4-6):

• 4-5 pounds pork shoulder
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, black pepper, smoked paprika, onion powder, and lemon juice. Mix well until all the ingredients are thoroughly combined to form a thick paste.
2. Marinate the Pork: Place the pork shoulder on a large plate or in a baking dish. Rub the garlic and rosemary paste all over the pork, making sure it’s evenly coated. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to penetrate the meat deeply.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, confirm the coals are evenly distributed for consistent cooking.
4. Grill the Pork Shoulder: Remove the marinated pork shoulder from the refrigerator and let it sit at room temperature for about 20 minutes. Place the pork on the grill, fat side up, and close the lid. Grill for approximately 1.5 to 2 hours, turning every 30 minutes to guarantee even cooking. The internal temperature should reach 145°F (63°C).
5. Rest the Meat: Once cooked, remove the pork shoulder from the grill and let it rest for at least 15 minutes. This allows the juices to redistribute throughout the meat, making sure every bite is juicy and flavorful.
6. Serve: Slice the pork shoulder against the grain and serve it with your choice of sides. Enjoy the aromatic blend of garlic and rosemary with each succulent bite.

Extra Tips:

When selecting your pork shoulder, look for one with a good amount of marbling, as this fat will render and add flavor during cooking.

If you’re pressed for time, you can marinate the pork for a minimum of 2 hours, but longer marinating will yield more intense flavors.

For added flavor, you can also smoke the pork shoulder by adding wood chips to your grill. Consider using hickory or applewood chips to complement the garlic and rosemary.

Finally, always use a meat thermometer to check the internal temperature for perfect doneness.

Honey Mustard Glazed Pork Shoulder

Grilled pork shoulder is a delicious and satisfying dish that can take your backyard barbecue to a new level of flavor and tenderness. The Honey Mustard Glazed Pork Shoulder combines the rich, succulent taste of pork with a sweet and tangy glaze that caramelizes beautifully on the grill. This dish is perfect for a family gathering or when you’re entertaining friends, offering a delightful balance of savory and sweet that will leave your guests craving more.

To achieve the perfect Honey Mustard Glazed Pork Shoulder, we start with a well-seasoned pork shoulder that’s slowly grilled to perfection. The honey mustard glaze not only adds a burst of flavor but also helps to keep the pork moist and tender. Whether you’re a seasoned grill master or just starting out, this recipe is simple to follow and guarantees a dish that will impress. Here’s how to create this mouthwatering meal for a serving size of 4-6 people.

Ingredients:

• 1 (4-5 lb) pork shoulder
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh rosemary sprigs for garnish (optional)

Cooking Instructions:

1. Prepare the Pork Shoulder: Begin by patting the pork shoulder dry with paper towels. This helps the seasoning adhere better to the meat. Place the pork shoulder on a large baking sheet or platter.
2. Make the Glaze: In a mixing bowl, combine the Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, smoked paprika, salt, and black pepper. Whisk together until well blended to form a smooth glaze.
3. Apply the Glaze: Using a brush or your hands, generously coat the entire pork shoulder with the honey mustard glaze. Make sure to cover all sides and massage the glaze into the meat for maximum flavor.
4. Preheat the Grill: Preheat your grill to medium heat, approximately 350°F (175°C). If using a charcoal grill, make certain the coals are evenly distributed for consistent heat.
5. Grill the Pork Shoulder: Place the glazed pork shoulder on the grill, fat side up. Cover the grill and cook the pork for about 2-3 hours, turning occasionally, or until the internal temperature reaches 195°F (90°C). This slow cooking allows the pork to become tender and the glaze to caramelize.
6. Rest the Meat: Once cooked, remove the pork shoulder from the grill and let it rest for 15-20 minutes. Resting the meat allows the juices to redistribute, ensuring moist and flavorful slices.
7. Slice and Serve: Slice the pork shoulder against the grain and arrange on a serving platter. Garnish with fresh rosemary sprigs, if desired, for an added touch of aroma and presentation.

Extra Tips:

For an even deeper flavor, marinate the pork shoulder in the honey mustard glaze overnight in the refrigerator. This allows the flavors to penetrate the meat thoroughly.

Additionally, if you prefer a smokier taste, consider adding soaked wood chips to the grill for a subtle smokiness that complements the glaze.

Remember to keep a close eye on the grill temperature to avoid burning the glaze, and adjust the heat as necessary throughout the cooking process. Enjoy your Honey Mustard Glazed Pork Shoulder with your favorite sides for a complete and satisfying meal.

Caribbean Jerk Grilled Pork Shoulder

Caribbean Jerk Grilled Pork Shoulder is a tantalizing dish that brings a taste of the islands right to your backyard. The pork shoulder is infused with the bold flavors of jerk seasoning, a blend of spices that includes allspice, thyme, and Scotch bonnet peppers, which give it a distinct fiery kick. This dish is perfect for summer cookouts or any occasion where you’re looking to impress with a flavorful and juicy cut of meat.

The slow-cooking process guarantees that the pork shoulder remains tender and absorbs all the rich flavors from the marinade, making each bite a delightful explosion of taste. Grilled to perfection, the Caribbean Jerk Grilled Pork Shoulder pairs beautifully with a revitalizing side of coleslaw or grilled vegetables. The smoky char from the grill adds another layer of depth to the already complex seasoning profile.

Whether you’re a fan of spicy food or just looking to try something new, this recipe offers a unique culinary experience that’s sure to be a hit with family and friends. Gather your ingredients and prepare to initiate a flavorful journey to the Caribbean with this delightful dish.

Ingredients (Serves 4-6):

• 4-5 lbs pork shoulder
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 tablespoons white vinegar
• 2 Scotch bonnet peppers, seeded and chopped
• 1 onion, chopped
• 3 green onions, chopped
• Juice of 2 limes

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine olive oil, garlic, thyme, allspice, cinnamon, nutmeg, salt, black pepper, brown sugar, soy sauce, white vinegar, Scotch bonnet peppers, onion, green onions, and lime juice. Mix thoroughly to create a smooth marinade.
2. Marinate the Pork: Place the pork shoulder in a large resealable plastic bag or a baking dish. Pour the marinade over the pork, making sure it’s well-coated. Seal the bag or cover the dish with plastic wrap. Refrigerate and let it marinate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Grill: Preheat your grill to medium-high heat. For best results, set up a two-zone grilling area where one side is hotter for searing and the other is cooler for cooking through.
4. Grill the Pork Shoulder: Remove the pork shoulder from the marinade and let it come to room temperature. Place the pork on the hot side of the grill and sear each side for about 5-7 minutes to create a nice char.
5. Continue Cooking: Move the pork shoulder to the cooler side of the grill. Close the grill lid and cook for about 1.5 to 2 hours, or until the internal temperature reaches 195°F (90°C), turning occasionally to guarantee even cooking.
6. Rest and Serve: Once cooked, remove the pork shoulder from the grill and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy result. Slice and serve with your choice of sides.

Extra Tips:

For maximum flavor and tenderness, it’s important to let the pork shoulder marinate overnight. This not only enhances the taste but also helps tenderize the meat. If you can’t find Scotch bonnet peppers, you can substitute with habanero peppers, though be mindful of the heat level if you’re sensitive to spice.

Additionally, using a meat thermometer is essential to confirm the pork reaches the right internal temperature without overcooking. If you prefer a milder dish, you can reduce the number of peppers or remove some of the seeds. Enjoy your Caribbean culinary adventure!

Mediterranean-Style Grilled Pork With Lemon and Oregano

Transport your taste buds to the sun-kissed coasts of the Mediterranean with this flavorful Mediterranean-Style Grilled Pork With Lemon and Oregano recipe. Perfect for a family gathering or a relaxed weekend meal, this dish highlights the simplicity and vibrant flavors of Mediterranean cuisine.

The pork shoulder is marinated in a fragrant blend of lemon juice, oregano, garlic, and olive oil, allowing the flavors to meld together and permeate the meat, guaranteeing each bite is juicy and flavorful.

Grilling the pork shoulder not only enhances its natural flavors but also imparts a smoky char that pairs beautifully with the zesty lemon and aromatic oregano. Serve it alongside a fresh Greek salad or warm pita bread to complete the Mediterranean experience. This recipe serves 4-6 people, making it ideal for sharing with friends and family.

Ingredients:

• 3-4 lbs pork shoulder, boneless
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon wedges, for serving

Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the lemon juice, olive oil, minced garlic, chopped oregano, salt, and black pepper. Stir well to ascertain all ingredients are fully incorporated.
2. Marinate the Pork: Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it’s well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat the Grill: Preheat your grill to medium-high heat, approximately 375-400°F (190-204°C). Make certain the grates are clean and lightly oiled to prevent sticking.
4. Grill the Pork: Remove the pork shoulder from the marinade and allow any excess marinade to drip off. Place the pork on the grill and close the lid. Grill for about 20-25 minutes per side, or until the internal temperature reaches 145°F (63°C) on a meat thermometer. Cooking times may vary depending on the thickness of the pork shoulder.
5. Rest and Serve: Once cooked, remove the pork from the grill and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing it remains moist. Slice the pork and serve with lemon wedges for an extra burst of citrus flavor.

Extra Tips:

For an even more pronounced flavor, prepare the marinade a day in advance to give the ingredients time to infuse. If using dried oregano, be mindful that it’s more concentrated than fresh oregano, so adjust the quantity accordingly.

Also, consider grilling some vegetables alongside the pork, such as bell peppers or zucchini, for a complete meal. Remember to always check the internal temperature of the pork to avoid overcooking.

Balsamic and Brown Sugar Pork Shoulder

Elevate your grilling game with this delightful Balsamic and Brown Sugar Pork Shoulder recipe. Combining the rich, tangy flavor of balsamic vinegar with the sweet depth of brown sugar, this recipe creates a succulent and savory dish that’s perfect for any occasion.

The pork shoulder, known for its marbling and tenderness, absorbs the marinade beautifully, resulting in a dish that’s both flavorful and juicy. Whether you’re hosting a summer barbecue or a cozy family dinner, this recipe is sure to impress your guests and leave them asking for seconds.

The secret to this dish lies in allowing the pork shoulder to marinate, giving the flavors ample time to penetrate the meat. This not only enhances the taste but also helps tenderize the pork, guaranteeing it remains moist during grilling.

Once marinated, the pork is grilled to perfection, creating a caramelized crust that contrasts beautifully with its tender interior. Serve it alongside a fresh salad or roasted vegetables for a complete meal that satisfies the senses.

Ingredients for 4-6 servings:

• 4-5 pounds pork shoulder
• 1 cup balsamic vinegar
• 1/2 cup brown sugar
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh rosemary sprigs (optional for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the balsamic vinegar, brown sugar, minced garlic, olive oil, soy sauce, salt, and black pepper. Mix until the sugar is dissolved and all ingredients are well combined.
2. Marinate the Pork: Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, guaranteeing it’s fully coated. Seal the bag or cover the dish with plastic wrap. Refrigerate and let marinate for at least 4 hours, preferably overnight, for ideal flavor infusion.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, prepare it for indirect cooking by placing the coals on one side.
4. Grill the Pork Shoulder: Remove the pork from the marinade, allowing excess marinade to drip off. Reserve the marinade for basting. Place the pork on the grill over indirect heat. Close the lid and cook for approximately 1.5 to 2 hours, turning and basting with the reserved marinade every 30 minutes, until the internal temperature reaches 190°F (88°C) for tender, pull-apart texture.
5. Rest the Meat: Once cooked, remove the pork shoulder from the grill and let it rest for about 15-20 minutes. This allows the juices to redistribute, guaranteeing a moist and tender result.
6. Serve: Slice or pull the pork shoulder, garnish with fresh rosemary sprigs if desired, and serve with your choice of sides.

Extra Tips:

For an added depth of flavor, consider adding a teaspoon of smoked paprika to the marinade. If you prefer a crispier crust, finish the pork shoulder by placing it over direct heat for the last 5-10 minutes of cooking, monitoring closely to avoid burning.

Additionally, using a meat thermometer is essential to guarantee the pork is cooked to the perfect temperature. Remember, patience is key with pork shoulder; slow and steady cooking will yield the most tender and flavorful results.

Korean BBQ Pork Shoulder With Sesame Seeds

Korean BBQ Pork Shoulder With Sesame Seeds is a delightful fusion of savory and sweet, topped with a nutty sesame crunch that elevates the dish to a new level of deliciousness. This recipe brings together the rich flavors of soy sauce, garlic, and ginger, which are expertly balanced with the sweetness of brown sugar and the subtle heat of gochujang.

The pork shoulder, known for its tenderness and ability to absorb flavors, is marinated to perfection, grilled to achieve a mouthwatering char, and then finished with a sprinkle of toasted sesame seeds for an added layer of texture.

Whether you’re planning a summer barbecue or a cozy dinner at home, this dish is guaranteed to impress your guests with its complex flavor profile and enticing aroma. The recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering. With a few simple steps, you can create a memorable dining experience that captures the essence of Korean cuisine.

Ingredients for 4-6 servings:

• 3 pounds pork shoulder, boneless
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1/4 cup rice vinegar
• 1/4 cup sesame seeds, toasted
• 2 green onions, sliced for garnish
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, and rice vinegar. Stir until the brown sugar is fully dissolved and the marinade is well mixed.

2. Marinate the Pork: Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making certain it’s evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

3. Prepare the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, arrange the coals on one side to create a hot zone and a cooler zone.

4. Grill the Pork: Remove the pork shoulder from the marinade, letting the excess drip off before placing it on the grill. Sear the pork on each side for 3-4 minutes to obtain a nice char.

Then, move the pork to the cooler side of the grill and cover. Cook for an additional 20-25 minutes, turning occasionally, until the pork reaches an internal temperature of 145°F (63°C).

5. Rest and Slice: Once cooked, remove the pork from the grill and let it rest for 10 minutes to allow the juices to redistribute. Slice the pork against the grain into thin pieces.

6. Garnish and Serve: Arrange the sliced pork on a serving platter. Sprinkle the toasted sesame seeds and sliced green onions over the top. Serve immediately.

Extra Tips:

For the best results, try to marinate the pork shoulder overnight, as this will allow the flavors to fully develop and tenderize the meat. If you prefer a spicier kick, increase the amount of gochujang in the marinade.

When grilling, be mindful of the heat and avoid overcooking, as this can dry out the pork. Using a meat thermometer can help guarantee precise cooking. Finally, toasted sesame seeds add a wonderful aroma and crunch, so don’t skip this step for an authentic touch.

Tangy Apple Cider Glazed Grilled Pork Shoulder

Transform your grilling experience with this Tangy Apple Cider Glazed Grilled Pork Shoulder, a dish that combines the rich, hearty flavors of pork with a sweet and tangy glaze. The apple cider glaze adds a revitalizing touch, enhancing the natural flavors of the pork without overpowering it. Perfect for a family gathering or a summer barbecue, this recipe is sure to impress your guests with its savory and slightly sweet profile.

To achieve the perfect balance of flavors, the pork shoulder is marinated in a blend of apple cider, brown sugar, Dijon mustard, and a hint of garlic, allowing it to absorb the delicious tanginess of the cider while maintaining its juicy tenderness. Once marinated, it’s grilled to perfection, creating a beautiful caramelization on the outside while keeping the inside moist and flavorful.

Ingredients (Serves 4-6):

• 4-5 pounds pork shoulder
• 2 cups apple cider
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Fresh thyme sprigs (optional for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the apple cider, brown sugar, Dijon mustard, minced garlic, salt, and black pepper. Stir until the sugar is fully dissolved and all ingredients are well mixed.
2. Marinate the Pork: Place the pork shoulder in a shallow dish or a large resealable plastic bag. Pour the marinade over the pork, making sure it’s evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to let the flavors fully penetrate the meat.
3. Preheat the Grill: Preheat your grill to medium-high heat, around 375°F (190°C). Confirm the grates are clean and lightly oiled to prevent sticking.
4. Grill the Pork: Remove the pork shoulder from the marinade, pat it dry with paper towels, and brush lightly with olive oil. Place it on the grill, searing each side for about 5-7 minutes until a golden crust forms.
5. Cook Through: Reduce the grill temperature to medium, around 325°F (163°C), and continue grilling the pork, turning occasionally, for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
6. Prepare the Glaze: While the pork is grilling, pour the remaining marinade into a small saucepan. Add the apple cider vinegar and bring it to a boil. Reduce the heat and simmer for about 10-15 minutes until it thickens into a glaze.
7. Glaze the Pork: In the last 10 minutes of grilling, brush the thickened glaze generously over the pork shoulder, allowing it to caramelize slightly.
8. Rest and Serve: Remove the pork from the grill and let it rest for 10 minutes before slicing. Garnish with fresh thyme sprigs, if desired, and serve with your favorite sides.

Extra Tips:

When cooking the Tangy Apple Cider Glazed Grilled Pork Shoulder, confirm you maintain a consistent grill temperature to prevent burning the glaze. If using charcoal, create a two-zone fire, keeping one side cooler for indirect grilling.

This method allows you to sear the pork initially and then move it to a cooler area to cook through without over-caramelizing the glaze. Additionally, consider basting the pork occasionally with the marinade to keep it moist and infuse more flavor.