Northwest Pork Shoulder Recipe

This year I used my favorite North West Pork Shoulder Recipe to feed one hundred folks who came to our home in Cornet Bay to help us celebrate our 3^rd annual 4^th of July celebration and along with the help of Cornet Bay imports, no one left hungry.

My Pork Shoulder recipe was used for grilling 66 pounds of pork shoulders marinated for 18 hours and grilled on our Cherry Wooden Cooking Planks over charcoal and a cherry wood fire.

Pork Shoulder recipe is as follows and it’s simple.

After trimming off some excess fat and piercing the meat with a fork, rub the shoulders with two of our Cornet Bay Seasonings: Joanne’s Special Seasoning and Garlic Pepper, (a 50 - 50 mix) along with a little added sea salt and freshly cracked black pepper.

Pour and rub onto the pork our famous All Purpose Louisiana Marinade along with some Kolymvari Olive Oil that is brought in from the island of Crete.

Place each shoulder in a plastic freezer bag, add a little more All Purpose Marinade, seal and refrigerate for a minimum of 12 hours.

I created the Pork shoulder recipe for grilling however it works very well in the kitchen oven, on planks in a shallow cooking pan with a temperature of not more 350 degrees. 

Note: Soak Cooking Planks for a minimum of three hours.

For this Pork Shoulder recipe I soaked the Planks in water for six hours. They can also be soaked over night, in apple juice is wonderful, wine is good; be creative. 

Remove the shoulders from freezer bags and tie with butcher string (compared to a rolled roast) and place onto the soaked cooking Planks.

Place planks and shoulders on grill over a charcoal and cherry wood fire with indirect heat at 225 to 250 degrees, alternating the shoulders from the ones closest to the heat. Bring shoulders to 155 to 160 degrees and base several times one hour before removing from grill with our great selling Sweet Bourbon Glaze.

My Pork Shoulder recipe cooking time for 66 pounds was 8 ½ hours.

Helping to make our day a huge and wonderful success with this Pork shoulder recipe was 50 pounds of oysters being grilled on a second grill and served with our Cornet Bay Louisiana gourmet Pepper Sauce and as usual, they were a hit along with the Dungeness crab served with our Cocktail Sauce.

Look for our Cornet Bay Seasonings, All Purpose Marinade, Sweet Bourbon Glaze, Louisiana gourmet Pepper Sauce, Cocktail Sauce and Kolymvari Olive Oil on the condiment, seasonings and olive oil shelves in QFC. This Pork shoulder recipe is new but many more wonderful recipes can be found in my recently released book:

“The Singin’ Salmon Man from Cornet Bay”

To order my book email Joanne@cornetbay.com or send check of $16.00 (includes S&H) Made out to: Cornet Bay

Send to:
Cornet Bay                                          

251 Cornet Bay

Oak Harbor, WA 98277