Honey-Mustard Marinade for Pork Shoulder (BBQ)
Inspired by Asian cuisine, this marinade perfectly combines sweet and spicy notes, transforming pork shoulder into a juicy, aromatic dish from the grill. The combination of toasted sesame oil and dark soy sauce adds depth of flavor, while honey beautifully caramelizes on the meat, creating an appetizing, golden crust.
Ingredients
Instructions
Preparing the Marinade
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Grate fresh horseradish using a fine grater. You can also use store-bought grated horseradish if you don't have a fresh root. Freshly grated horseradish has a stronger aroma and spiciness than those bought in jars. If the horseradish is very spicy, you can slightly reduce the amount.
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In a medium bowl, combine all ingredients: mustard, honey, sesame oil, dark soy sauce, spicy ketchup, onion powder, sweet paprika, balsamic vinegar, freshly ground black pepper, and grated horseradish. Mix thoroughly until you achieve a smooth and uniform consistency.
Marinating the Pork Shoulder
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Coat the pork shoulder in the marinade to ensure it's completely covered. The marinade is best suited for pork shoulder that is 2-3 cm thick, but it can also be used for a whole, unsliced pork shoulder.
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Place the meat in an airtight container, zip-lock bags, or sous vide bags (if you prefer the sous vide method before grilling). You can also marinate the meat completely submerged in the marinade.
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Seal the container or bag and refrigerate. If preparing the meat for sous vide, vacuum seal it. Marinate for a minimum of 15 minutes, but preferably overnight to allow the flavors to fully penetrate the meat. Remember, however, not to exceed 24 hours, as longer marinating can cause the breakdown of muscle fibers, making the meat too soft and mushy.
Grilling
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Before grilling, remove the pork shoulder from the refrigerator and leave it at room temperature for about 20-30 minutes so that the meat grills evenly. If you marinated the meat in sous vide bags, prepare it according to the sous vide method (e.g., whole pork shoulder at 60°C/140°F for 24 hours) before grilling.
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Remove the pork shoulder from the marinade and drain excess liquid.
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For sous vide, drain the juices (they're ideal for meat sauces). Thoroughly dry with paper towels. Apply additional marinade before grilling.
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Grill the pork shoulder using your preferred techniques and methods.
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During grilling, you can brush or spoon an additional portion of marinade over the meat to further enhance the flavor and maintain desired moisture.
Nutrition Facts
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 30g47%
- Sodium 1000mg42%
- Total Carbohydrate 60g20%
- Sugars 55g
- Protein 7g15%
* Disclaimer: The provided nutritional values are estimates only. Actual calorie and nutrient content can vary significantly depending on the specific products used, exact quantities, and preparation method. Always consult with a healthcare provider for personalized dietary advice.
Notes
Variations:
- Additions: You can add chopped garlic or ginger for a more intense flavor.
- Spicy version: For a spicier version, increase the amount of pepper or add chili.
- Honey alternatives: You can replace honey with maple syrup or brown sugar for a different flavor profile.