North Carolina Boneless Shoulder Roast
photo by Papaof3
- Ready In:
- 24hrs 30mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 2 -3 lbs boneless beef shoulder, at least 2 to 3 inches thick
-
Marinade
- 1⁄2 cup vegetable oil
- 1⁄2 cup vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons A.1. Original Sauce
- 2 teaspoons garlic salt
- adolphs meat tenderizer
directions
- Mix marinade and pour over meat. Sprinkle all sides of roast white with tenderizer. Place in covered dish or bag and marinate in the frig for 24 hours.
- After 12 hours, recover with tenderizer.
- Cook 45 minutes over charcoal turning every 10 minutes and baste with marinade at each turning until desired. Careful not to overcook.
- Slice very thin and serve.
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Reviews
-
I normally stay away from recipes that do not have a cooking temp or a final internal temp. I recently ended up with a half of a steer (grass fed) and needed to do something with the shoulder roast. I didn't want to go the braise/pot roast route. Here is what I did. marinade per recipe for 24 hours. Before grilling, sprinkled a little sugar on both sides to get a nice char. Seared on high heat (450-500) about 3 mins a side, Turned grill down to 325 a cooked meat indirectly until internal temp of 125 degrees. Let it sit for 10 mins. Yummy.
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This was awesome!!! I somehow missed the step to tenderize again at 12 hours and we were using a gas grill not charcoal but MAN the flavor on this incredibly cheap piece of meat was unbelievable! I will definitely make this again and again. Don't know where else I could find a recipe that made a huge $5 piece of meat taste so good!
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RECIPE SUBMITTED BY
TXOLDHAM
Plano, Texas