Pork Shoulder with Apple Cider Vinegar Brown Sugar Marinade

Steps

1. 1

   Prep the pork shoulder

   • Pat the pork shoulder dry with paper towels, paying special attention to the skin and any surface moisture.
   • If desired, score the skin in a crosshatch pattern using a sharp knife, making cuts about ¼ inch deep and spaced 1 inch apart.
   • This allows the marinade to penetrate deeper into the meat and helps develop a crispier bark during cooking.
   • Place the pork in a large 2-gallon zip-top bag or non-reactive container.

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   Ready when: Pork is dry with visible scores; ready to receive marinade

   Tip: Scoring is optional but recommended—it increases surface area and allows deeper flavor penetration from the acid marinade.

2. 2

   Make the marinade

   • In a large bowl, combine 1 cup (240 ml) apple cider vinegar, ½ cup (100 g) packed brown sugar, 8 minced garlic cloves (about 40 g), 1 diced medium onion (about 150 g), 2 tablespoons (30 g) salt, and 1 tablespoon (6 g) black pepper.
   • Whisk until the brown sugar mostly dissolves.
   • If using paprika or red pepper flakes, add them now and stir well to distribute evenly.
   • Taste the marinade and adjust the balance of vinegar, sweetness, and salt to your preference before marinating the pork.

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   Ready when: Sugar is mostly dissolved; spices are fully incorporated; marinade tastes balanced

   Tip: Tasting before marinating lets you correct the flavor profile now—once the pork soaks, adjustments are harder to make.

3. 3

   Marinate the pork overnight

   • Pour the entire marinade over the pork in the zip-top bag or container.
   • Turn the pork to coat it thoroughly on all sides, ensuring it's well submerged.
   • If using a zip-top bag, press out as much air as possible and seal tightly.
   • If using a container, cover it tightly.
   • Refrigerate for 12–18 hours, ideally overnight.
   • If marinating in a container (not a bag), flip the pork halfway through the marinating time to ensure even exposure to the marinade.

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   Ready when: Pork is fragrant and has absorbed the marinade; color is slightly darker

   Tip: Do not marinate longer than 24 hours—the acid will eventually break down muscle fibers, making the texture mushy.

4. 4

   Bring pork to room temperatureOven 212°F / 100°C

   • Remove the pork shoulder from the refrigerator 1–2 hours before you plan to start cooking.
   • Place it on a cutting board and let it rest at room temperature.
   • Carefully pour off the marinade into a separate container and reserve it for moping and serving.
   • If you plan to use the raw marinade as a finishing sauce or glaze after cooking, boil it in a saucepan for at least 5 minutes over medium-high heat (212°F / 100°C) to eliminate any bacteria from contact with raw pork.

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   Ready when: Pork feels warm to the touch, no longer cold from the refrigerator

   Tip: Room temperature meat cooks more evenly than cold meat. The interior will reach target temperature more reliably.

5. 5

   Preheat cooker and pat pork dryOven 225°F / 105°C

   • Preheat your smoker to 225–250°F (107–121°C) or your oven to 300°F (149°C).
   • While heat builds, pat the marinated pork dry with fresh paper towels.
   • Removing surface moisture is crucial—it allows the exterior to develop a dark, flavorful bark rather than steaming.
   • Place the pork skin-side up on the smoker grates or in a roasting pan (skin-side up if cooking in the oven).

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   Ready when: Smoker or oven has reached the target temperature; pork is positioned skin-side up and ready

   Tip: A firm, dark bark (exterior crust) develops best on a dry surface. Wet pork will steam instead of bark.

6. 6

   Smoke or roast until tenderOven 225°F / 105°C

   • Place the pork in the preheated smoker at 225–250°F (107–121°C) or in the oven at 300°F (149°C).
   • Cook for approximately 6–8 hours, or about 1.5–2 hours per pound, until a meat thermometer inserted into the thickest part of the meat (away from bone) reads 190–203°F (87–95°C).
   • The pork is done when it is fork-tender and pulls apart easily with minimal resistance.
   • Every 1–2 hours, you may mop or spritz the pork with the reserved marinade if desired—this adds layers of flavor and keeps the surface moist.
   • Watch for a stall (a plateau where temperature stops rising around 160°F); this is normal.
   • If the stall persists beyond 2 hours, wrap the pork tightly in foil to push through it.

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   Ready when: Internal temperature reads 190–203°F (87–95°C); meat shreds apart easily when prodded with a fork; exterior is dark and crusty

   Tip: If the pork temperature stalls at 160°F and won't budge, wrap it tightly in foil to retain heat and power through the plateau. This can save 1–2 hours of cook time.

7. 7

   Rest and shred the pork

   • Remove the pork from the smoker or oven and place it on a cutting board.
   • Let it rest, uncovered, for 15–20 minutes.
   • During this time, the residual heat distributes through the meat and juices are reabsorbed into the muscle fibers, keeping the pulled pork moist.
   • Using two sturdy forks or a pair of meat shredders, shred the pork into bite-sized pieces, discarding any large pockets of fat if desired.
   • Transfer the shredded pork to a large serving platter or container.
   • Drizzle with some of the warmed, boiled-off marinade for added flavor, or serve the marinade on the side for guests to add as desired.

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   Ready when: Pork shreds easily and cleanly; juices run clear and are reabsorbed into the meat

   Tip: Resting is non-negotiable. Skipping it causes juices to run out onto the board when you shred, leaving the pork dry and stringy.