North Carolina Boneless Shoulder Roast

Total Time
24hrs 30mins
24 hrs
30 mins

This was served at a barbeque for the governor of North Carolina many years ago by my first husband's family. Before he died in 1995 it was one of our favorite meals. I have remarried and I think it is time to add this back to the rotation. It's really good.

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  • 2 -3 lbs boneless beef shoulder, at least 2 to 3 inches thick
  • Marinade

  • 12 cup vegetable oil
  • 12 cup vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons A.1. Original Sauce
  • 2 teaspoons garlic salt
  • adolphs meat tenderizer


  1. 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.
  2. After 12 hours, recover with tenderizer.
  3. Cook 45 minutes over charcoal turning every 10 minutes and baste with marinade at each turning until desired. Careful not to overcook.
  4. Slice very thin and serve.
Most Helpful

5 5

Awesome recipe! Made it for my Wife and her friends girls night out at our house.<br/>They absolutely loved it. I have never grilled meat with such aroma and flavor. Perfect!

4 5

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.

5 5

This was sooooo good. We all thought it tasted a lot like prime rib. This is a keeper. Everyone asked for the recipe. It turned a cheap cut of meat in to a lip smacking feast. Thanks for a great recipe.