Sticky-Sweet Grilled Pork Shoulder

July 14, 2025

When the grill’s hot and the air smells like summer, nothing hits quite like Sticky-Sweet Grilled Pork Shoulder. Inspired by classic Cantonese-style barbecue, this dish layers smoky char with bold, sticky flavor. Thick strips of pork shoulder soak up a marinade rich with garlic, ginger, hoisin, fish sauce, and honey—then get kissed by fire, rested, and finished with a molasses glaze that turns thick, glossy, and just shy of candy. Each bite hits with depth, sweetness, and crisp caramelized edges. It’s grilled perfection, plain and simple.

Whether you're hosting the neighbors or just making the most of golden hour, this one deserves a spot at the table. And if your setup could use an upgrade—whether a new grill or a better space to prep and serve—we’ve got you covered. Browse our outdoor dining products and explore more backyard-ready recipes to keep your summer grilling lineup fresh.

Serves 8

Sticky-Sweet Grilled Pork Shoulder Ingredients

Pork

• 2 heads of garlic, cloves separated, peeled
• 1 wide 6" piece ginger, peeled, chopped
• 1 cup hoisin sauce
• ¾ cup fish sauce
• ⅔ cup honey
• ⅔ cup Shaoxing (Chinese rice) wine
• ½ cup chili oil
• ⅓ cup oyster sauce
• ⅓ cup toasted sesame oil
• 1 4–5-lb. skinless boneless pork shoulder (Boston butt)
• Kosher salt

Glaze and Assembly

• ¾ cup (packed) dark brown sugar
• 1 Tbsp. mild-flavored (light) molasses
• Bread-and-butter pickles, white bread, cilantro, and rinsed, thinly sliced white onion (for serving)

Sticky-Sweet Grilled Pork Shoulder Directions

Pork

1. Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1½ cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
2. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long, sharp knife about 1"–1½" above the cutting board, make a shallow cut along the entire length of the long side of the shoulder. Continue cutting deeper into the meat, lifting and unfurling with your free hand, until it lies flat (it's better to end up with 2–3 even pieces than one uneven piece). Add to the bag with the marinade and seal, pressing out air. Work pork around inside the bag to coat with marinade. Chill at least 8 hours and up to 1 day.
3. Prepare grill for medium heat (with cover closed, thermometer should register 350°). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Watch for flare-ups. Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°–145°. (You can also do initial cooking in a 350° oven.) Transfer to a cutting board and let rest for at least 20 minutes.
4. Do Ahead: Pork can be roasted 2 days ahead. Let cool; cover and chill.

Glaze and Assembly

1. Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6–8 minutes (you should have about 1⅓ cups). Keep warm.
2. Prepare grill for medium-high heat. Grill pork, basting and turning with two pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°–145°; be careful not to overcook), 6–8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.

Taken from americanmadegrills.com