1. In a large bowl, mix together apple cider vinegar, soy sauce, honey, brown sugar, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and black pepper.
2. Add the venison shoulder to the mixture and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat your barbecue or grill to medium-high heat. Remove the venison from the marinade and discard the remaining marinade.
4. Brush the venison shoulder generously with olive oil and season with salt and pepper. Place the venison shoulder on the preheated barbecue or grill and cook for approximately 15-20 minutes per pound, turning occasionally for even cooking.
5. Once the internal temperature of the venison shoulder reaches 195°F on an instant-read thermometer, remove it from the barbecue or grill and cover with foil to rest for 10-15 minutes before slicing and serving.
Tips:
- Use a meat thermometer to ensure that the venison shoulder is cooked thoroughly.
- You can add more marinade to the bowl during cooking if it starts to dry out.
- This recipe makes great leftovers, so feel free to double the recipe for a crowd.
- Serve your barbecued venison with your favorite sides such as coleslaw, baked beans, or corn on the cob.