Sticky-Sweet Grilled Pork Shoulder - Super Bowl Grilling Series

The opponents are set, the media circus has begun, and the big game is coming fast - are you ready for the ultimate grilling experience? Introducing our Sticky-Sweet Grilled Pork Shoulder from the Super Bowl Grilling Series. It's time to tackle your taste buds and score big on flavor!

Inspired by the intense battles on the field, this Sticky-Sweet Grilled Pork Shoulder is a finger-licking addiction that will leave you cheering for more. Crafted with the utmost precision and influenced by classic Cantonese cooking techniques, this pork shoulder is a game-changer for all your grilling endeavors.

To achieve perfection, slice the pork shoulder into 2-3 even strips about 1" – 1½" thick. Then, it's time to marinate! The marinade alone is a masterpiece, a heavenly smooth puree of garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil. These Asian flavors combine to create a symphony of aromas that will make your mouth water.

The magic starts to unfold as you grill the pork shoulder over medium heat. The marinade works wonders, infusing the meat with moisture and an irresistible savory goodness. Are you ready for the grand finale? Prepare to be amazed as our sticky, sweet glaze comes into play.

As the pork cooks, the flavors intensify, and a tantalizing glaze begins to form. We're talking about a glaze so thick, sticky, and irresistible that it's like grown-up candy. With every bite, you'll experience a mouthwatering combination of moist, sticky, crusty, and sweet elements, sending your taste buds into a frenzy.

But the excitement doesn't stop there. The glaze transforms into a caramelized masterpiece, adding an extra layer of complexity and depth to your pork shoulder. It's a symphony of flavors that will have you reaching for seconds, thirds, and maybe even fourths!

We recommend having a generous supply of wet wipes to ensure you're fully prepared for this sticky-sweet adventure. Trust us; your fingers will thank you later! After all, it's all part of the experience – from the fierce battles on the field to the messy devouring of this incredible pork shoulder.

Whether you're a die-hard sports fan or a grill master extraordinaire, this Sticky-Sweet Grilled Pork Shoulder is a must-have for your game day festivities. With its irresistible flavors, captivating aromas, and the guarantee of a touchdown for your taste buds, it's a dish that will take your grilling game to new heights.

So, fire up the grill, gather your friends and family, and get ready to indulge in the ultimate Super Bowl grilling experience. The Sticky-Sweet Grilled Pork Shoulder is here to score a culinary victory that will leave everyone cheering.

Serves: 8

Sticky-Sweet Grilled Pork Shoulder Ingredients


  • 2 heads of garlic, cloves separated, peeled
  • 1 wide 6" piece ginger, peeled, chopped
  • 1 cup hoisin sauce
  • ¾ cup fish sauce
  • ⅔ cup honey
  • ⅔ cup Shaoxing (Chinese rice) wine
  • ½ cup chili oil
  • ⅓ cup oyster sauce
  • ⅓ cup toasted sesame oil
  • 1 4–5-lb. skinless, boneless pork shoulder (Boston butt)
  • Kosher salt

Glaze and Assembly

  • ¾ cup (packed) dark brown sugar
  • 1 Tbsp. mild-flavored (light) molasses
  • Bread-and-butter pickles, white bread, cilantro, and rinsed thinly sliced white onion (for serving)

Sticky-Sweet Grilled Pork Shoulder Directions


  1. Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1½ cups in a small bowl for glaze; cover and chill until ready to use. Pour the remaining marinade into a 2-gallon resealable plastic bag.
  2. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"–1½" above the cutting board, make a shallow cut along the entire length of a long side of the shoulder. Continue cutting deeper into the meat, lifting and unfurling with your free hand until it lies flat (it's better to end up with 2–3 even pieces than one uneven piece). Add to the bag with marinade and seal, pressing out air. Work pork around inside the bag to coat with marinade. Chill at least 8 hours and up to 1 day.
  3. Prepare grill for medium heat (with the cover closed, the thermometer should register 350°). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Watch for flare-ups. Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°–145°. (You can also do initial cooking in a 350° oven.) Transfer to a cutting board and let rest for at least 20 minutes.
  4. Do Ahead: Pork can be roasted two days ahead. Let cool; cover and chill.

Glaze and Assembly

  1. Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6–8 minutes (you should have about 1⅓ cups). Keep warm.
  2. Prepare grill for medium-high heat. Grill pork, basting and turning with two pairs of tongs every minute or so, until thickly coated with a glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°–145°; be careful not to overcook), 6–8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.


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