Quick Pork Shoulder Marinade

Looking for a reliable way to make your pork shoulder taste amazing? I’ve been cooking pork for years, and I’ve learned that a good marinade makes all the difference. My family used to skip this step, thinking it wasn’t worth the extra time – but trust me, it really is. These days, I always plan ahead to let my pork shoulder soak up all those good flavors.

The best part about this marinade is how simple it is to put together. You probably have most of the ingredients in your pantry right now. I like to mix it up while I’m cleaning up after dinner, then let the pork do its thing overnight in the fridge. By the next day, you’ve got meat that’s ready to cook and guaranteed to come out juicy and flavorful.

Not sure about marinating times or worried about getting the seasoning just right? Don’t be – I’ve tested this recipe dozens of times, and I’m sharing all my tips to help you nail it on your first try. Whether you’re planning to roast, smoke, or slow-cook your pork shoulder, this marinade will work perfectly.

What Kind of Pork Shoulder Should I Use?

For this marinade recipe, you’ll want to look for either a bone-in or boneless pork shoulder (also called pork butt or Boston butt at some stores). The bone-in version typically gives you more flavor, but boneless is easier to handle and slice – both will work great with this marinade. When shopping, look for meat with good marbling and a nice pink-red color, avoiding any pieces that look too pale or have dark spots. For the best results, choose a piece that has a decent fat cap on top, about 1/4 inch thick, as this will help keep the meat moist during cooking and add extra flavor as it breaks down.

Options for Substitutions

This flavorful marinade can be tweaked in several ways if you’re missing some ingredients:

• Corn syrup: You can easily swap corn syrup with honey, maple syrup, or even regular sugar. Each will add the needed sweetness, though honey might give a slightly different flavor note.
• Wine: No wine? No problem! Use additional apple juice or chicken broth instead. You can add a splash of rice vinegar to make up for the wine’s acidity.
• Italian salad dressing: If you’re out of Italian dressing, mix 2 tablespoons of olive oil with 1 teaspoon of dried Italian herbs and a splash of lemon juice.
• White vinegar: Apple cider vinegar works great here, or you can use rice vinegar or even lemon juice in a pinch.
• Cajun seasoning: Make your own by mixing paprika, garlic powder, black pepper, oregano, and cayenne. Or use Old Bay seasoning as a good substitute.
• Molasses: Dark brown sugar mixed with a tiny bit of water can work instead of molasses, or you can just skip it and add an extra tablespoon of brown sugar.
• Fresh garlic and onion: If you don’t have fresh, you can increase the powdered versions – use 1 tablespoon garlic powder and 1 tablespoon onion powder instead.

Watch Out for These Mistakes While Marinating

The biggest mistake when marinating pork shoulder is not giving it enough time – this cut needs at least 12-24 hours in the marinade to really soak up those flavors, but don’t go beyond 48 hours or the meat’s texture can become mushy from the acidic ingredients. A common error is not scoring the fat cap in a diamond pattern, which helps the marinade penetrate deeper into the meat and allows the fat to render better during cooking. To get the most out of your marinade, remember to flip the pork shoulder every 8-12 hours and massage the marinade into the meat – skipping this step means you’ll miss out on even flavor distribution. For the best results, bring your marinated pork shoulder to room temperature for 1-2 hours before cooking, and don’t forget to pat it dry with paper towels to ensure proper browning when you start cooking.

What to Serve With Marinated Pork Shoulder?

This flavorful marinated pork shoulder calls for sides that can stand up to its rich, savory taste without overwhelming it. Classic comfort sides like creamy mashed potatoes or mac and cheese make perfect partners, soaking up all those tasty meat juices. For some freshness, try a crisp coleslaw with a tangy dressing or a simple green bean dish with garlic and butter. If you’re feeding a crowd, warm dinner rolls or cornbread are always welcome additions – they’re perfect for making little sandwiches with any leftover meat.

Storage Instructions

Keep Fresh: Once you’ve mixed up your marinade, you can keep it in an airtight container in the fridge for up to 2 days before using it. This actually lets all those yummy flavors meld together even better! If you’ve already marinated the pork, it’s best to use it within 24 hours for the best results.

Prepare Ahead: Want to get ahead on your prep? You can mix up this marinade and portion it into freezer bags or containers. Pop them in the freezer, and they’ll stay good for up to 3 months. When you’re ready to use it, just thaw overnight in the fridge and you’re good to go!

Marinate: For food safety, always marinate your pork shoulder in the refrigerator, never at room temperature. A good rule of thumb is to marinate for at least 4 hours, but you can leave it up to 24 hours for maximum flavor. Just remember to flip the meat occasionally so all sides get equal time in the marinade.

Preparation Time	15-30 minutes
Cooking Time	180 minutes
Total Time	240-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5600-6000
• Protein: 480-520 g
• Fat: 360-400 g
• Carbohydrates: 150-180 g

Ingredients

For the marinade:

• 1/4 cup wine (red or white will work)
• 1/2 cup white vinegar
• 1/2 tsp onion powder
• 1/4 cup Italian salad dressing
• a dash soy sauce
• 1/2 cup diced onion
• 1 tbsp corn syrup
• 1/4 cup minced garlic (freshly minced for best flavor)
• 1/4 tsp seasoned salt
• 1 tbsp Cajun seasoning
• 1/4 cup brown sugar (packed)
• 1/8 tsp salt
• 2 tbsp apple juice
• 1 tsp molasses
• 3 tbsp Worcestershire sauce (I like Lea & Perrins for this)
• 1/2 tsp crushed red pepper
• 1/2 tsp garlic powder

For the pork:

• 8 lb pork shoulder

Step 1: Prepare the Marinade

In a large bowl, combine all your ingredients for the marinade: 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.

Mix well to ensure all ingredients are thoroughly combined, creating a rich and flavorful marinade.

Step 2: Marinate the Pork Shoulder

Take the pork shoulder and score the surface 1/8 to 1/4 inch deep.

Place the scored pork shoulder into the bowl with the marinade.

Turn the pork to ensure it is fully coated with the marinade.

Cover the bowl and let it marinate in the refrigerator for at least 4 hours, allowing the flavors to deeply penetrate the meat.

Step 3: Preheat the Grill

About 30 minutes before you’re ready to cook, preheat your outdoor grill to medium-high heat.

Lightly oil the grill grate to prevent the pork from sticking during cooking.

Ensure the grill is evenly heated for an optimal cooking environment.

Step 4: Grill the Pork Shoulder

Place the marinated pork shoulder onto the prepared grill.

Cook it for about 3 hours, or until the internal temperature reaches a minimum of 165 degrees F (75 degrees C).

During grilling, frequently marinate the pork with the reserved marinade mixture to enhance flavor and keep the meat moist.

Step 5: Rest and Serve

Once the pork shoulder is fully cooked, remove it from the grill and let it rest for a few minutes to allow the juices to redistribute.

Slice or shred the pork as desired and serve it hot, enjoying the rich and smoky flavors of your grilled masterpiece.