BBQ pork shoulder

    7 hours 15 min

    This is a succulent pork dish, which is packed full of wonderful flavours. A pork joint is marinated in a sweet and spicy garlic sauce, before being slowly cooked on the barbecue.

    82 people made this

    Serves: 8 

    • 4 tablespoons chopped garlic
    • 80g chopped onion
    • 1 dash soy sauce
    • 1 tablespoon golden syrup
    • 2 tablespoons apple juice
    • 3 tablespoons Worcestershire sauce
    • 1 teaspoon black treacle
    • 4 tablespoons wine
    • 4 tablespoons Italian salad dressing
    • 125ml distilled malt vinegar
    • 1/2 teaspoon garlic granules
    • 1/8 teaspoon salt
    • 1/2 teaspoon onion powder
    • 1 tablespoon Cajun seasoning
    • 1/2 teaspoon crushed chillies
    • 1/4 teaspoon seasoning salt
    • 4 tablespoons dark brown soft sugar
    • 1 (3.6kg) whole pork shoulder joint

    Prep:15min  ›  Cook:3hr  ›  Extra time:4hr marinating  ›  Ready in:7hr15min 

    1. In a large bowl, mix garlic, onion, soy sauce, golden syrup, apple juice, Worcestershire sauce, treacle, wine, Italian salad dressing, vinegar, garlic granules, salt, onion powder, Cajun seasoning, crushed chillies, seasoning salt and dark brown soft sugar.
    2. Score pork shoulder 3 to 5mm deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
    3. Preheat barbecue for medium high heat and lightly oil cooking grate.
    4. Cook pork joint on prepared barbecue for 3 hours or until the internal temperature has reached a minimum of 75 degrees C. Marinate frequently with the mixture while grilling.

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    Reviews & ratings
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    Reviews in English (59)


    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.  -  26 Dec 2004  (Review from Allrecipes US | Canada)


    This recipe is great! I've found that spooning the marinade over the pork while cooking adds even more flavor to the pork. Tasty!  -  28 Aug 2002  (Review from Allrecipes US | Canada)


    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!  -  19 Mar 2006  (Review from Allrecipes US | Canada)