Prep Time: 15 minutes
Cook Time: 2 hours, 45 minutes
Total Time: 3 hours
Yield: 10 Servings
For New Years dinner we decided to try something new, a delicious Southern style Baked Smoked Pork Shoulder, super easy to prepare Studded with cloves, brown sugar glaze and sliced pineapple as an option, your family is sure to love this any time of the year but, it’s just perfect for the holidays.
9 Lb average Smoked Pork Shoulder
(smoked but not cooked)
1 can of Sliced Pineapple (reserve juice)
1 bottle (Beer) Rickard’s Blonde
1 lemon, juiced and zested
½ cup of Light Brown Sugar**
2 Tablespoons of Yellow Mustard or Dijon**
Whole Cloves – optional
4 – 5 fresh Sage
(** ×2 – optional)
Preheat one side of BBQ with smoker chips at medium temp (or oven at 350°)
Line a 2-inch deep roasting pan with Aluminum Foil
Place the whole pork shoulder package in the pan on a wire rack.
Carefully cut the outer plastic packaging and any other packing materials that might be included, discard except the netting on the meat, do not remove at this time.
Place the meat skin side up in the pan.
Add beer and sage to the pan.
Cover the meat with Aluminum Foil.
Place in BBQ on side without heat.
Meat should cook about 18-22 minutes per pound of weight.
In a small bowl, mix Brown Sugar and Mustard, add just a few tablespoons of the juice from the pineapples mix well to form a thick paste.
About 45 minutes before the pork should be done, remove the pan from the BBQ (oven) and remove foil.
Reduce the heat to low (oven heat to 250º.)
Carefully cut away the netting from around the meat. It may stick in some places so be careful.
Using tongs and a knife, carefully remove the layer of skin and fat from the meat, set discard.
Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again.
If using Cloves, place one clove in each of the squares made from the cuts.
Drizzle half of the glaze over the cooked meat.
Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top.
Return the roast to the BBQ (oven), uncovered and cook for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º.
If you would like an extra dose of glaze to the ham, you can mix the mustard, Brown sugar and pineapple juice and apply a thin layer (it’s not necessary, just a matter of preference) after you remove the toothpicks, pineapple and cloves.
Turn up BBQ to high
(If oven method, Set your oven to BROIL.)
Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it’s a nice brown color. Sugar should be melted but don’t let it burn. Oven temperatures will vary so, keep a close eye on it during this final step.
Remove from oven and let stand for 5-15 minutes before carving.
Serve warm and enjoy!
If you made extra glaze you could warm it and serve on the side.
Modified from Taste of Southern