I love pork shoulder. It’s great in sandwiches, on pizza, and even by itself. Pork shoulder can be a bit tough to cook well because it has lots of fat and connective tissue that must be broken down for the meat to be tender. But don’t worry: I’ve got you covered on how long to cook your pork shoulder! The key is to make sure you cook it low and slow so that all of its juices stay in place.
The final pork shoulder needs to be cooked until it reaches an internal temperature of 195 degrees Fahrenheit.
Once your pork shoulder has been brined, you’re ready to cook. The final step is to bring it up to 195 degrees Fahrenheit. This can take anywhere from three hours for a 5-pound roast to five hours for a 15-pound roast, depending on how thick and large your piece of meat is.
It’s important that you use an accurate meat thermometer when determining doneness–if the internal temperature doesn’t reach 195 degrees F within three hours (or whatever time frame works best for your roast), remove it from the oven and let it rest for about 20 minutes before testing again.
You can attach a meat thermometer to the center of the pork shoulder’s thickest part with the probe inserted into the roast.
If you’re using a meat thermometer, you can attach it to the center of the pork shoulder’s thickest part with the probe inserted into the roast. Make sure that you insert it into the meat, not into fat or skin (or else it will be more difficult for you to read).
Use a digital instant-read thermometer to make sure the pork is properly cooked.
A digital instant-read thermometer is the best way to make sure your pork is properly cooked. Inserting the probe into the roast, make sure it goes in at least 1 inch (2.5 cm). Then place in a thick part of the roast and let it rest for 15 minutes before carving.
Make sure you let your roast rest for 15 minutes before you carve it so that all of its juices stay in place.
- Let your roast rest for 15 minutes. You can use this time to make a salad or put together some sides, but don’t skip this step! The meat will continue to cook while it’s resting, which means all of its juices will stay in place.
- Scoop out any fat that has accumulated at the top of your pork shoulder with a spoon or ladle (if there’s not much).
- Carve away from bone and slice into 1/4-inch thick pieces with a sharp knife (or ask someone else to do it).
Pork shoulder is best cooked low and slow, but this is how long you need to cook it
Pork shoulder is best cooked low and slow, but this is how long you need to cook it:
- The smaller the roast, the faster it will cook. A 10-pound pork shoulder will take about 15-18 hours in an oven set at 225 degrees Fahrenheit.
- The larger your roast is, the longer it will take to reach an internal temperature of 195 degrees Fahrenheit (the point where most experts say your meat is safe). A 20-pound pork shoulder may take up to 24 hours in an oven set at 225 degrees Fahrenheit–but don’t worry! As long as you keep checking on its progress every couple hours or so with a thermometer until they reach 195 degrees Fahrenheit (a good rule of thumb), then everything should turn out fine!
If you want to make sure your pork shoulder is cooked properly, it’s best to use a digital instant-read thermometer. This way, you can make sure that the meat has reached its internal temperature of 195 degrees Fahrenheit before serving it up for dinner with your family or guests.