Step-by-Step Instructions
- 1Pat pork shoulder dry and score fat cap
- 2Rub all over with salt, pepper, and spice rub
- 3Let sit at room temperature 1 hour
- 4Preheat oven to 300°F / 150°C
- 5Place fat-side up on roasting rack
- 6Roast 1.5 hours per pound
- 7Baste occasionally with pan juices
- 8Check internal temperature reaches 145-160°F / 65-70°C (safe to well done)
- 9Let rest 30 minutes before pulling
Expert Tips for Slow Roasting
- Low and slow is key for tender meat
- Internal temp of 145-160°F / 65-70°C (safe to well done) for pulling
- Fat cap protects meat from drying
- Save drippings for sauce
Pork Shoulder Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 145°F / 65°C | Slightly pink center is acceptable |
| Well Done | 160°F / 70°C | No pink remaining, fully cooked through |
Pork Shoulder Safety Guidelines
Important food safety practices when handling and cooking pork shoulder.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your pork shoulder is safely cooked and delicious.
Other Ways to Cook Pork Shoulder
Smoking
Smoking Pork Shoulder
Cook Time
3h30min - 10h30min
2-6 lb / 1-2.5 kg
Weight Range
2-6 lb / 1-2.5 kg
Smoker Temperature
225°F / 105°C
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
Braising
Braising Pork Shoulder
Cook Time
3h
Weight Range
4-10 lb / 1.8-4.5 kg
Cooking Temperature
300°F / 150°C
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
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