Everyone loves this simple cane marinated pork shoulder recipe. It is so easy and versatile… I have slow roasted it in the oven, in a table top roaster, and on the smoker. Right now I am addicted to my Kamado grill, so that’s what I am going to do today! But, I give instructions so you can prepare in the oven also. The caramel flavor that the cane syrup adds to this pork is truly unique, and the allspice and ginger give it a decidedly tropical feel! This can be a central element of a great outdoor family event that also features my Pineapple Mango Salsa and Ginger Beet and Cabbage Slaw… and maybe some Rum drinks.
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Cane Marinated Pork Shoulder
All ingredients
Instructions
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Preparation and Marinade
Prepare the pork by making 6 one inch deep slits evenly spaced over the skin side of the pork.
Rub entire shoulder with chopped ginger, making sure you work it into the slits.
Push chopped garlic into the slits.
Combine cane syrup and soy sauce and rub pork shoulder with mixture.
Combine salt and spices and sprinkle over all sides of the pork.
Seal in a storage container or zipper top storage bag, and refrigerate overnight.
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Cooking Procedures
Following manufacturers instructions fill and light your Kamado grill and bring temperature to 350 degrees.
While your grill is heating, remove pork from refrigerator and allow to rest at room temperature for a short period. (No longer than 1 hour)
When your Kamado reaches cooking temperature, place pork on highest rack of grill and close and latch.
Immediately close vents and reduce to 275 to 300 degrees.
Adjust vents to stabilize your kamado at 275 degrees.
Cook pork until it reaches a temperature of 175 to 180 degree, about 3 hours.
(If you feel the pork is over-browning you can wrap it in foil part way through cooking, but this will create a lot of liquid and the pork will not have a crispy crust.)
To prepare in oven: Preheat oven to 400 degrees. Place pork in parchment lined roasting pan. Place in oven, immediately reducing temperature to 275 degrees. Roast low and slow for approximately 3 hours. Pork is done when internal temperature reaches 180 degrees. -
How to serve
I like to slice this and drizzle with 2 ounces of cane syrup to finish.
If you want to shred the pork, cook to a temperature of 200 degrees. This will fully soften all connective tissue and allow the bone to slip out easily.
