Garlic Marinated Pork Roast

    7 hours 15 minutes

    This is an excellent marinate for a slow cooked pork barbecue. You will really taste the garlic, but you can adjust it to your own taste if you like.

    68 people made this

    Serves: 8 

    • 1/4 cup chopped garlic
    • 1/2 cup chopped onion
    • 1 dash soy sauce
    • 1 tablespoon golden syrup
    • 2 tablespoons apple juice
    • 3 tablespoons Worcestershire sauce
    • 1 teaspoon molasses
    • 1/4 cup wine
    • 1/4 cup Italian-style salad dressing
    • 1/2 cup distilled white vinegar
    • 1/2 teaspoon garlic powder
    • 1/8 teaspoon salt
    • 1/2 teaspoon onion powder
    • 1 tablespoon Cajun seasoning
    • 1/2 teaspoon chilli flakes
    • 1/4 teaspoon seasoning salt
    • 1/4 cup brown sugar
    • 4kg pork roast

    Preparation:15min  ›  Cook:3hours  ›  Extra time:4hours marinating  ›  Ready in:7hours15min 

    1. In a large bowl mix garlic, onion, soy sauce, golden syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, chilli flakes, seasoning salt and brown sugar.
    2. Score pork shoulder 5mm deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
    3. Preheat the barbecue for medium high heat and lightly oil grate.
    4. Cook marinated pork shoulder on the barbecue 3 hours. Marinate frequently with the mixture while grilling.

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    Reviews in English (59)


    Made this recipe two ways at the same time. one in the smoker and the other in a oven. Both were marinaded overnight. I lightly smoked one all day in an electric smoker and came out awesome. I placed the rest of the marinade in a cup and basted it several times during the cooking process. I had a water pan underneath the shoulder and filled it with hot apple juice, water and white wine. This kept the meat very moist plus it caught the juices from the meat. When basting, check the water pan and add more WARM liquid. Pull out meat at 175 Degrees. Let set for 20 min. covered with tinfoil. Very, very moist and tasty. Used BBQ sauce on this one. The oven one was a little dry and didn't retain the flavor of the smoked one. Same for the oven one. let stand for 20 min covered then slice. We used the juices from the oven one and heated it up in a pan added a 1/2 cup of Chardonney Wine and a little corn starch to thicken it . Made a great gravey for the oven pork shoulder.  -  26 Dec 2004  (Review from Allrecipes USA and Canada)


    This recipe is great! I've found that spooning the marinade over the pork while cooking adds even more flavor to the pork. Tasty!  -  28 Aug 2002  (Review from Allrecipes USA and Canada)


    This seems like one of those recipes that no matter what you do you can't get it wrong. I didn't even have time to marinate the meat. I figured I'd just try it anyway to see if it still works. I put the marinade in an iron skillet and cooked it medium heat till bubbly, then I put the meat in the skillet and seared both sides. Then put it all(covered with foil) in the oven at 400 degrees using the meat thermometer to check for doneness. I also added 2 extra onions to the marinade. I did not have any garlic to add so I doubled the amount of garlic powder. It was still very good. It was even better on sandwiches the next day. This is a keeper for sure. Thank you Glenn for this outstanding recipe!  -  19 Mar 2006  (Review from Allrecipes USA and Canada)