Smoking a pork shoulder makes for incredibly moist, tender and flavorful pulled pork. But marinating the meat first takes it to the next level! The marinade helps tenderize and infuse flavor all the way through the pork. But exactly how long should you marinate pork shoulder before popping it in the smoker?
Why Marinate Pork Shoulder?
Marinating is key to enhancing flavor and texture when smoking pork shoulder. Here’s why it’s so beneficial:
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Tenderizes the Meat – Marinades contain acidic ingredients like vinegar, citrus juice, yogurt or wine. These help break down tough connective tissues.
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InfusesFlavor – Seasonings and herbs in the marinade impart flavor throughout the meat,
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Keeps Pork Moist – Oil and acidic liquids in the marinade help retain moisture during smoking,
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FormsBark – Sugars in the marinade caramelize to form a flavorful crust or bark.
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Adds Depth – Multiple layers of flavor from the rub, smoke and marinade.
How Long to Marinate Pork Shoulder
The ideal marinating time for pork shoulder is 8 to 12 hours. This gives the marinade enough time to penetrate deep into the meat.
Marinating a pork shoulder for less than 8 hours won’t allow the flavors to fully permeate the interior. And marinating longer than 12 hours can start to break down the meat too much, causing it to become mushy.
For even distribution, marinate bone-in pork shoulder cuts a bit longer – up to 24 hours. The bone conducts the marinade further into the center.
Marinating Tips for Best Results
Follow these tips when marinating pork shoulder:
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Choose a non-reactive dish like glass or stainless steel. Acidic marinades can react with metal.
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Use a ratio of 1 cup marinade to 1 pound of meat. This ensures enough liquid to immerse the pork.
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Cover and refrigerate the pork shoulder during marinating.
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Turn and rotate the meat occasionally for even coverage.
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Pat pork dry before smoking to help forming a flavorful bark.
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Discard used marinade rather than basting with it to avoid bacteria.
Best Marinades for Pork Shoulder
Pork pairs amazingly with sweet, spicy, savory and fruity flavors. Try these tasty marinade ideas:
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Apple Cider Vinegar – The tangy acid tenderizes the meat. Add garlic, onion, brown sugar, and spices.
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Cola – The acids and caramel flavors add sweetness. Combine with Worcestershire, mustard, chili powder and cumin.
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Jerk Marinade – Spicy and flavorful with allspice, garlic, scotch bonnets, thyme, orange juice and soy sauce.
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Mojo – A Cuban citrus garlic marinade with olive oil, oregano, cumin and lots of lime juice.
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Hawaiian – Sweet and fruity with pineapple juice, soy sauce, honey, ginger and garlic.
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Tomatillo – Bright flavors from tomatillos, cilantro, lime, jalapeño and cumin.
Step-By-Step Guide to Smoking a Marinated Pork Shoulder
Follow this simple process for foolproof smoked pork shoulder every time:
1. Prepare the Marinade
Whisk together your desired acidic liquid, oil, and seasonings in a non-reactive dish. Allow at least 1 cup marinade per pound of meat.
2. Marinate the Pork
Place the pork shoulder in the marinade. Rotate and turn the meat to coat all sides. Cover and refrigerate 8 to 24 hours.
3. Remove from Marinade
Take the pork shoulder out of the marinade and pat it completely dry with paper towels. Discard used marinade.
4. Apply Rub
Coat the pork shoulder evenly with your favorite dry rub. Allow it to sit at room temperature 30 minutes.
5. Preheat Smoker
With wood chips smoking, bring your smoker or grill to 225-250°F. Use indirect heat if possible.
6. Smoke the Pork
Place pork in the smoker fat-side up. Smoke for 8-12 hours until it reaches 195°F internal temp. Spritz with apple juice or broth during smoking if desired.
7. Rest and Serve
Remove pork from smoker, tent with foil and let rest 30 minutes before pulling or slicing.
Tips for Moist Smoked Pork Shoulder
Here are some extra pointers to ensure tender, juicy smoked pork:
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Smoke low and slow at 225-250°F until it hits 195°F internal temperature.
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Use a water pan in the smoker to add humidity.
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Wrap the pork shoulder in foil at the halfway mark during smoking.
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Let the smoked pork rest before pulling or slicing to retain juices.
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Slice across the grain for tender chopped or pulled pork.
Frequently Asked Questions
What if I don’t have time to marinate overnight?
For less time, marinate bone-in cuts for at least 4-6 hours and boneless for 2-4 hours. The flavors won’t penetrate as deeply but it’s better than no marinade.
Should I marinate before or after applying rub?
Always marinate before adding any rub. The rub can form a barrier preventing the marinade from soaking into the meat.
Can I reuse marinade as a basting sauce?
Don’t reuse marinade. Once the raw meat has soaked in it, the marinade can contain bacteria. Use a separate mop, broth or sauce for basting.
How can I get a good bark on smoked pork?
Pat the marinated meat very dry before smoking. Coat with a flavorful rub. Smoke uncovered at a higher temp (275°F) for the first hour to help form the bark.
What wood is best for smoking pork shoulder?
Fruit woods like apple, cherry or pecan pair amazing with pork. Hickory and oak also complement the meat well. Use a blend for a layered smoke flavor.
In Summary
Marinating is a must for flavorful, juicy smoked pork shoulder. Allow 8-12 hours of marinating time for ideal infusion of flavors and tenderizing. Bone-in cuts can marinate up to 24 hours. Follow the step-by-step process for perfect smoked pulled pork every time.