Pork Shoulder Al'Diavolo

I only have a bit under 4 lbs. How long should I cook this? I just marinated it & it's chilling. Any help would be apricated.

• Susie

• Sequim, WA

• 12/17/2022

Totally delicious! The seasoning makes it.

• lauraj47479685

• 波士顿,MA

• 5/16/2020

Used this marinade with pork tenderloin and we really liked it. Good advice below about the grill flaming up.

• Anonymous

• St. Louis

• 6/17/2015

I love this recipe. Don't hold back on the seasoning. More often than pork shoulder, I use a large tenderloin. I cook in a cast iron on the stove to sear 3 sides, then put the finally side down in the cast iron and put it into the oven to finish. Watch out on the grill ! The oil will ignite and you will end up with too much char.

• noahcre

• Chicago, IL

• 4/9/2015

This recipe is incredible. Can't say enough good things about it. Also super easy to make. I didn't tie the roast to marinade or cook; just wrapped it in plastic wrap to marinate and then roasted in a V-shaped rack. I use convection and so the cooking times were actually less. Also am generous on the marinade - better to use about 1 1/2 portions. Took out when my meat thermometer reached ~145 degrees which was just right, more on the really juicy side with pink middle. Have made twice, including only a 3 lb. roast the first time with a full portion of the marinade.

• sjyung

• Greenwich CT

• 2/10/2015

The cooking time stated wasn't nearly long enough. The roast was cooked but not tender as I expect from a long cooked shoulder. The marinade was good but it didn't stand up well to the high temp of the first phase of cooking. Covering the roast for the first phase may have helped with the texture, too. It certainly smelled fantastic while it was cooking!

• frantastic13

• Avella, PA

• 1/31/2015

This was just okay. I marinated the pork for 3 days and roasted the pork until it reached 145. It was moist but the rub just didn't do it for us. Will not make again.

• laurasass

• Athens, OH

• 1/3/2015

Loved this recipe! We raised our own pigs this year, and I made this roast as our Christmas dinner. It was fabulous! Here's how I adapted the recipe to suit our needs: I increased the marinade amount slightly because our roast was 8# instead of 6. We untied it and spread the marinade liberally on all surfaces and retied the roast. Because I didn't have any coriander seeds, I substituted fennel seeds. The marinade was so good that I'm not sure I'd use coriander seeds if I had them. I didn't measure the lemon zest, just using the zest of one medium sized lemon. After it baked at 375 and the fat started to drip, I turned the oven down, inserted a meat thermometer and cooked it until it reached 145. When the roast was around 130 degrees, I put thick slices of pear in the roasting pan and left them there until it finished. I then fished them out with a slotted spoon before I used the drippings to make gravy. The pears were delicious on their own or with a bite of meat. YUMMMM! Thank you very much for this. I can't wait to make it again.

• Beki_Ferments

• Vermont

• 12/25/2014

followed the recipe, marinated for three days. So good but slightly dry, as there was not a lot of fat on mshouldery prerolled pork followed the recipe exactly, except marinating 3 days. mine was a bit dry, as most of the fat had been removed prior to packaging and netting. To rectify for our taste, I reduced the drippings with a bit of broth and bbq sauce, and poured over meat. excellent flavor.

• greatlakesgal1

• 宾夕法尼亚州兰开斯特

• 9/28/2014

We love this recipe. I usually use a bone-in shoulder, and this recipe makes a very inexpensive cut of meat delicious! Also, I usually grill it over indirect heat.

• mary_brown

• Ann Arbor, MI

• 4/27/2014

I made this for a Valentine's dinner and it was a hit. I marinated the roast for two days ahead and loved being able to do this prep. ahead of time. Like another reviewer, I put potatoes and carrots in the pan to roast. The roast was very moist and tasty. An easy to prepare meal that our guests really enjoyed.

• elle00

• New Westminster BC Can.

• 2/16/2014

I'm not much of a meat eater, preferring it as an ingredient versus a slab on my plate, but this roast is delectable. I made gravy from the pan drippings that rivals my mother-in-law's to-die-for gravy and served over roasted potatoes. I will absolutely make this roast again!

• tlchris1

• Eugene, OR

• 1/25/2014

I made this for a dinner party last night and it was amazing! I rarely eat pork but this could have been one of the best roasts I have ever prepared. I will be making this again and again. You can definitely cook this longer and it will still be moist.

• cherie2622

• 麦迪逊,WI

• 12/16/2013

This came out beautifully. The rub is simple to make and really made a nice crust. I'd use the rub on other cuts of meat. I'd probably rate 3.5 or even 4, but I can't get the 4 forks to click using my tablet. I let the meat marinate 2 days. My cooking time was longer and I end edge up increasing the oven temp to 350 which concerned as I didn't want to dry the meat out, but no issue there. I cooked mine to about 155 in the middle and let rest. Surprised no temp guidance is given.

• smcg720

• Beverly Hills, MI

• 12/8/2013