A marinated pork shoulder or butt roast recipe that is slow-cooked and very tender. It tastes great on its own and can be used in a lot of different ways. One of my go-to dishes for casual crowd entertaining.
Pork shoulder, also known as pork butt, is one of the most flavorful cuts of pork – when cooked properly. With its marbled fat and collagen-rich connective tissue pork shoulder transforms into a mouthwateringly tender and juicy roast when slow-cooked. But exactly how long does it take to bake a pork shoulder to perfection? This guide will walk you through everything you need to know for baking foolproof pork shoulder every time.
Selecting and Preparing the Pork Shoulder
Look for a bone-in Boston butt or picnic shoulder roast between 5 to 8 pounds The bone adds flavor and helps retain moisture Plan on cooking times of 1 to 1 1/2 hours per pound.
Trim off any excess hard fat, but leave a good 1/4 inch layer – that fat will baste the meat as it cooks Rinse the pork and pat dry completely If desired, rub it all over with a dry seasoning blend or wet marinade. Allow flavored roasts to sit for 30 minutes up to overnight before cooking.
For even roasting, tie the pork into a compact shape with kitchen twine. This helps ensure even contact with heat for consistent cooking.
Determining Oven Temperature and Roast Time
The keys to tender, juicy pork shoulder are low heat and ample time. Cook the pork between 225 and 275°F. At 225°F, plan on around 1 1/2 hours per pound. At 250°F, cook for 1 hour 15 minutes per pound. And at 275°F, bake for 1 hour per pound.
An 8 pound pork shoulder will need 12-15 hours at 225°F or 10-12 hours at 250°F. For a 5 pound roast, you’ll need 7 1/2 to 11 hours at 225°F or 6 to 8 hours at 250°F. Use an oven-safe digital meat thermometer so you can monitor the internal temp.
Step-By-Step Baking Instructions
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Preheat your oven to the desired temperature (225 – 275°F).
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Pat pork dry and season or marinate as desired. Tie into a compact shape.
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Place the pork on a rack in a roasting pan. The rack elevates it out of the drippings.
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Insert an oven-safe digital meat thermometer into the thickest part without touching bone.
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Roast until the pork reaches an internal temperature of 190°F for slicing or 203°F for pulling/shredding.
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For extra browning, increase oven temp to 425°F for the last 15-30 minutes once it reaches temp.
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Let rest 15-30 minutes before slicing across the grain.
12 Pro Tips for Perfection
Follow these expert tips and tricks for fork-tender pork cooked just right every time:
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Dry brining with salt and baking soda enhances flavor and tenderness.
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Liquid-based marinades add flavor but can inhibit browning. Rub instead of soaking for crispier exterior.
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Brown sugar, chili powder, cumin, garlic, and onion make a stellar basic rub.
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Add smoked paprika, maple syrup, coffee, or adobo peppers for depth.
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Apple cider, beer, cola, or fruit juices in the pan provide braising liquid.
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Flip once halfway through for even browning if not self-basting or in marinade.
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Use aluminum foil or butcher paper to prevent over-browning.
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Spray foil with cooking spray before covering to prevent sticking.
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Letting the roast rest after baking allows juices to redistribute.
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If undercooked, return to oven until desired temp is reached.
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Overcooked portions can still be salvaged for pulled pork.
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Save the bone and drippings to make bean soup or gravy later on.
Is It Done? Use Temperature and Tenderness As Guides
Since pork shoulder has a wide range of “doneness”, use both temperature and tenderness to determine when it’s ready. At 190°F, the meat will be sliceable but still have some chew. 203°F is ideal for shredable consistency.
Test for tenderness by piercing with a fork. When ready, it should slide in easily. If still tough, cover with foil and continue roasting until fork-tender. The collagen will eventually melt to lush softness.
For a flavorful crust, blast at 425°F just until browned. But don’t sacrifice an evenly-cooked interior just for surface color.
Perfect Pairings For Your Savory Pork Roast
A richly cooked pork shoulder deserves hearty, flavor-packed sides like:
- Roasted or mashed potatoes
- Sauteed greens like kale or collards
- Cornbread or biscuits
- Baked beans, black-eyed peas, or pintos
- Coleslaw or apple salad
- Mushroom gravy, chimichurri, or barbecue sauce
With its incredible flavor and inexpensive price, pork shoulder offers an easy, impressive, and truly mouthwatering roast perfect for any occasion. Follow these baking tips and tweak the cooking time as needed for your size roast. Soon you’ll have perfectly juicy pork – any night of the week.
For a Smaller Pork Shoulder Roast
If your roast is smaller than 6 pounds, you can still use the recipe fully successfully, just shorten the cooking time slightly. You still want to start it at high heat, in a preheated 450°F oven. Roast the pork for 20 minutes, then turn the heat down to 250°F and continue to cook for 4 to 7 hours until the middle of the roast registers 180°F on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout.
- For a 3-pound pork roast, heat the pan at 450°F for 20 minutes. Then, lower the heat to 250°F and cook for another 4 to 5 hours, until the meat registers 180°F in the middle.
- For a 4-pound pork roast, heat the pan at 450°F for 20 minutes. Then, lower the heat to 250°F and cook for another 4 1/2 to 5 1/2 hours, or until the thigh registers 180°F.
- For a 5-pound pork roast, heat the oven to 450°F for 20 minutes. Then, lower the heat to 250°F and cook for another 5 1/2 to 7 hours, or until the meat registers 180°F in the middle.
For a Larger Pork Shoulder Roast
Still, a bigger pork roast starts out by roasting over high heat for a short time. It is then cooked low and slow for a longer time. Again, you want the meat to be falling apart tender. Every pork chop and oven is different, so use the time ranges below as a guide. Check it at the beginning of the cooking time, and if it needs more time to get tender, that’s fine. Once it begins to get tender check every 30 minutes until it is fully tender and falling apart.
More than a 6-pound roast needs more marinade ingredients. Add another half of the marinade ingredients to the mix. If you have a 10 pound or larger roast, you’ll want to double the marinade.
- For a 7-pound pork roast, heat the pan at 450°F for 20 minutes. Then lower the heat to 250°F and cook for another 7 to 8 1/2 hours, or until the meat registers 180°F in the middle.
- For an 8-pound pork roast, heat the pan at 450°F for 20 minutes. Then, lower the heat to 250°F and cook for another 7 1/2 to 8 1/2 hours, or until the internal temperature of the roast stands at 180°F.
- For a 9-pound pork roast, heat the oven to 450°F for 20 minutes. Then, lower the heat to 250°F and cook for another 8 to 10 hours, or until the meat registers 180°F in the middle.
- The heat should be at 450°F for 20 minutes for a 10-pound pork roast. Then it should be turned down to 250°F and cooked for 8 1/2 to 10 1/2 hours, or until the internal temperature of the roast reaches 180°F.
I think it’s great that you used anchovies in the marinade. They don’t give it a strong fishy taste, but rather a depth of flavor that won’t taste like anchovies. You can use 2 teaspoons of fish sauce, 3 teaspoons of minced capers, or even 2 teaspoons of soy sauce instead if you don’t have them or don’t want to.
I made Oven-Roasted Pork Shoulder
FAQ
How long does it take to cook a pork shoulder in the oven at 350?
How long does it take to cook a pork shoulder at 325?
What is the cooking time for pork shoulder?
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Weight
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Initial crisp
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Total time
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1.5kg
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30 mins
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2 hours 15 mins
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2kg
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30 mins
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2 hours 45 mins
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2. 5kg
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30 mins
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3 hours 15 mins
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3kg
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30 mins
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3 hours 45 mins
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How long should a pork shoulder be in the oven 5 lbs at 275?
How long do you cook a pork shoulder in the oven?
Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound. When the internal temperature reaches 205°F, remove it from the oven and allow the pork shoulder to rest for about an hour before shredding. Shred the meat with shredding claws and serve! How long does it take to cook a pork shoulder in the oven?
How long do you cook a pork shoulder in a crock pot?
Unwrap the pork shoulder and place in the roasting pan. Insert the in-oven thermometer into the center of the roast. Be careful that the thermometer isn’t touching the bone. Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound.
How do you cook a pork shoulder roast?
Pork shoulder roast: choose a bone-in or boneless roast, depending on your preference. – Seasonings: select a combination of herbs and spices to enhance the flavor of the roast. – Roasting pan: use a sturdy roasting pan that can handle the weight of the roast.
How long does it take to slow roast a pork shoulder?
Slow roasting a pork shoulder in the oven means you are cooking it all day long. In fact, it’ll take you about 7 or 8 hours to get that mouth-watering, falling-off-the-bone result. It’s a long time! I like a long, slow roast, especially in the fall and winter. There is nothing like filling your home with the aroma of a roasted meat in the oven.