The best pulled pork recipe! The key to the juiciest, tender pulled pork is to make it in the oven. This pork shoulder is slow-cooked in the oven and makes great BBQ pork for sandwiches, potlucks, and leftovers. You don’t even need a smoker or grill.
A 16 lb pork shoulder is a thing of beauty – and a challenge. This mammoth cut of meat requires patience, technique and many hours of low and slow cooking to reach its ultimate tender, juicy and flavorful potential. But the payoff is so worth it. When done right, you’ll have piles of incredibly delicious pulled pork to feed a crowd.
Cooking a pork shoulder this large can seem intimidating for backyard barbecue aficionados To take the guesswork out of the process, here’s a complete guide to conquering the long cook and smoking a 16 lb pork butt to perfection
Key Factors That Impact Overall Cook Time
Many elements influence total cook time when smoking a big 16 lb pork shoulder. They include
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Cooking method – Smoker, oven or slow cooker? Smokers take the longest.
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Bone-in or boneless – Bone-in shoulders need more time. Go boneless for faster cooking.
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Target internal temp – Higher temps like 205°F lengthen the cook.
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Type of smoker – Small electric smokers may add 1-2 hours.
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Altitude – At higher elevations, adjust temps down and times up.
Average Cook Times for a 16 lb Pork Butt
Given these factors, here are some general guidelines for total cook times:
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Oven roasted: Approximately 18-24 hours at 225-275°F
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Electric smoker: Around 20-26 hours between 225-275°F
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Charcoal smoker: 18-22 hours, smoking at 225-275°F
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Pellet grill: 18-24 hours between 225-275°F
Obviously cook times vary based on many factors. Relying on temp rather than times is best.
Step-by-Step Guide for Smoker and Oven
Follow these steps for amazing pulled pork:
1. Prep the Meat
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Trim excess fat and rub with a dry seasoning blend.
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Let rest 30 minutes up to overnight for rub to penetrate meat.
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Inject with flavorful marinade (optional).
2. Select Cook Method
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Electric smoker: Set to 225-275°F and add wood chips/chunks.
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Oven: Roast at 225-275°F. Add wood chips in a smoker box.
3. Smoke and Roast
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Insert a probe thermometer into thickest part of shoulder, avoiding bone.
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Maintain target temperature until internal temp hits 195-205°F.
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Spritz with apple juice or sauce during stall around 160°F.
4. Rest, Pull and Serve
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Remove pork at target temp and tent loosely with foil for 30-60 mins.
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Pull meat into chunks, discarding excess fat and bone.
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Shred and chop to desired texture. Season again if needed.
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Pile high on buns, nachos or taco shells for amazing pulled pork.
Pork Perfection Tips
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Choose bone-in for superior flavor and moisture – go boneless for faster cook time.
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Let pork rest after applying dry rub for maximum flavor penetration.
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Cook to 205°F for ultimate tenderness. Rely on temp, not times.
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Push through the “stall” around 160°F when temp plateaus by waiting it out.
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Spritz with apple juice during stall to moisten exterior bark.
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Rest after cooking for 30-60 minutes allows juices to redistribute.
With the right prep and cooking technique, a 16 lb pork shoulder can deliver incredibly moist, fall-apart shreds bursting with authentic, smoky barbecue flavor. Your patience will be rewarded with the ultimate crowd-pleasing centrepiece.
How do you store leftover pulled pork?
Putting leftover pulled pork in a container that won’t let air in is the best and safest way to store it for 3–5 days in the fridge.
If you have a lot of extra food, you can freeze it and then reheat it for soups, sandwiches, or other meals.
Make a hearty vegetable soup with pork and serve it with hot, buttery southern cornbread. This is one of our favorite ways to use up leftovers.
Here are a few other ways to use up leftovers:
How Much Pulled Pork Per Person?
A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork per person. It’s what most BBQ experts say to do, and it will make sure you never run out of food.
There are many things that affect your choice, so when you’re planning to serve pulled pork, make sure you think about all of the important ones.
What Temperature Should I Cook My Pork Butt At
FAQ
What is the best temperature to cook a pork shoulder?
How long to cook a 12 lb pork shoulder at 300 degrees?
What is the 3 2 1 method for pork shoulder?
How long do you smoke a 12 pound pork shoulder?
How long do you cook a pork shoulder?
To answer the burning question, **the recommended cooking time for a pork shoulder is approximately 1.5 hours per pound (or 3.3 hours per kilogram) at an oven temperature of 325°F (163°C)**. This cooking time estimation allows for the pork shoulder to cook slowly, resulting in tender meat that easily pulls apart.
How long to smoke pork shoulder per pound?
Let’s talk about how long to smoke pork shoulder per pound. Pork shoulder should cook at a rate of 1 to 2 hours per pound, depending on the temperature of the smoker. At 225 degrees, an estimate cooking time of 1.5 to 2 hours per pound is a good place to start.
How long do you cook pork shoulder in a slow cooker?
Slow cookers are a great option for cooking pork shoulder. Cook on low heat for 8-10 hours or on high for 4-6 hours, depending on the size of the pork shoulder. 4. Should I cover my pork shoulder while it’s cooking? Covering your pork shoulder with foil or a lid while cooking can help retain moisture and prevent excessive browning on the surface.
How long does it take to cook a pound of pork?
A good rule of thumb is it takes about 1 to 1.5 hours per pound at 225°F-250°F. But remember, this is just a guideline. Always use a meat thermometer to ensure the internal temperature of your pork butt reaches 195-205°F (90-96°C) – that’s when you know your pork is perfectly cooked and ready to melt in your mouth.