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Garlic Studded Pork Shoulder

  • Prep Time: 30 minutes
  • Cook Time: 5.5 hours
  • Servings: 6
  • Course: Main Dish

By filling with garlic and using Reynolds Wrap® as your helper, you’ll have the ultimate tender pork shoulder from Reynolds Wrap® Ambassador Grillin’ Fools.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup!  

Ingredients

  • 1 pork shoulder
  • 8 cloves of garlic, sliced into slivers
  • Duck fat spray (or mustard or mayonnaise for binder)
  • Salt
  • Your favorite barbecue rub
  • Reynolds Wrap® Heavy Duty Aluminum Foil

Directions

Step 1

Slice the garlic cloves into slivers.

Step 2

Start with the pork shoulder meat-side up/fat-side down.

Step 3

Using a thin-bladed knife, cut slits in the pork shoulder every 1.5–2 inches.

Step 4

Leave the knife in the slit, and slide a garlic sliver down the flat side of the knife into the slit and then remove the knife blade.

Step 5

Cover the meat side of the pork shoulder with slits filled with garlic slivers.

Step 6

Flip over to the fat side and give the fat a 1/3–1/2-inch crisscross cut.

Step 7

In the gaps in the crisscross cut, make more slits on the fat side and insert more garlic.

Step 8

Flip fat side back over to the bottom and apply a binder (I used duck fat, but mustard or mayo work too), and then season with salt and the barbecue rub.

Step 9

Prepare the grill and set at 275° F.

Step 10

Place the pork shoulder fat-side up/rubbed-side down on the smoker, apply the binder and hit with salt and the barbecue rub.

Step 11

Insert a heat-resistant probe thermometer and close the lid for several hours.

Step 12

After the shoulder gets to around 160° F, foil the pork with Reynolds Wrap® Heavy Duty Foil (I foiled at 156° F, which took about 4 hours).

Step 13

Leave in the foil until the pork shoulder hits 203° F (This took a total cook time of 5.5 hours).

Step 14

Once it hits 203°, remove the probe thermometer and wrap in more Reynolds Wrap® Heavy Duty Foil to keep liquid from leaking out the hole created by the probe thermometer.

Step 15

Wrap in a towel and place in an empty cooler or an unlit oven or microwave for at least an hour.

Step 16

After an hour of rest (or more), pull back the foil and pull the shoulder blade out. If it comes out clean, it’s perfect.

Step 17

Pull the pork, put it on buns and top with barbecue sauce and/or coleslaw.

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