Pineapple Soy Pork Shoulder
Bob Mindlin
ingredients
Pork Shoulder- 1 cup pineapple juice
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- 1/4 cup Rice Vinegar
- 1 tbsp garlic powder
- 1 6 to 8 pound boneless pork shoulder blade roast
- 3/4 cup Honey Spice Rub
- 1 cup amber liquid honey
- 3 tbsp fine kosher or sea salt
- 3 tbsp packed brown sugar (light or dark)
- 2 tblsp honey powder or granulated maple sugar
- 1 tbsp sweet paprika
- 1 tbsp ground black pepper
- 1 1/2 tsp garlic powder
- 1 1/4 tsp ground lemon pepper
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1/2 tsp dry mustard
- 1/4 tsp ground cinnamon
directions
- 1
Preheat oven to 250 or prepare grill for indirect cooking at 225 to 250.
- 2
In medium bowl combine pineapple juice, soy sauce, Worcestershire sauce, vinegar, and garlic. Place in container with spout (if available)
- 3
Rinse pork under cold water and pat dry
- 4
Fill large syringe or injector with some marinade and inject into pork. Repeat until 1 cup is injected.
- 5
Pour 1/4 cup of marinade over all of pork.
- 6
Cover entire pork with honey spice rub and allow to sit for 15 to 20 minutes until tacky.
- 7
Reserve remaining marinade for basting pork while cooking.
- 8
Place pork in oven or on grill
- 9
Baste pork every 30 to 45 minutes for 7 hours.
- 10
Remove pork from heat and place in a disposable aluminum pan.
- 11
Pour honey all over pork and cover with aluminum foil.
- 12
Return to oven or grill and continue to baste with marinade every 30 to 45 minutes for 2 to 3 hours or until pork is fork tender.
- 13
Remove and let rest covered for 20 minutes before serving.
Source: Karen Putnam
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