Because this is a shoulder it works well being slow cooked, making it way more tender than if it were to be roasted. Having been cured it is a salty piece of meat. If you don't like your meat too salty you may want to leave out the 1 tbsp of salt in this recipe.
8 lbs smoked pork shoulder
1 cup brown sugar
2 cups pineapple juice
2 tbsps worcestershire sauce
6 cloves garlic, halved
1 tbsp salt
2 bay leaves
Mix the marinade ingredients together. Pour over the meat.
Refrigerate and marinate, turning as often as you think to, for 24-48 hours.
Slow cook on high for 5 - 6 hours.
Remove the netting. You can stick the meat under the broiler for a couple of minutes to crisp up the top if you like.
This turned out so incredibly tender!
Try it in this Pork and Beans Stuffed Sweet Potato recipe:
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!