Looking for juicy, succulent pork with crisp, crackling skin? Look no further than my slow-roasted pork shoulder.
You’ve made pork chops and pork tenderloin. You’ve made pork loins and rib roasts. Maybe you’ve even made a pork butt. But have you ever tried roasted pork shoulder? This is the perfect pork roast for people who like meat that is juicy and tender and skin that is crisp and crackling.
Pork shoulder, also known as Boston butt, is one of the most flavorful cuts of pork. It’s also one of the toughest, loaded with connective tissue that needs to break down into tender, succulent meat. The key is slow roasting it for hours at a low temperature – around 275°F. This extended oven time gently melts the collagen into succulence, rewarding your patience with falling-apart tender pork shoulder.
How Long Does It Take to Cook Pork Shoulder at 275°F?
Cooking times can vary depending on the size of your pork shoulder, but you can expect it to take approximately 1 1⁄2 hours per pound. For example, a 5-pound pork shoulder will need around 7 or 8 hours in a 275°F oven to become perfectly tender
This low and slow method allows the pork shoulder to gradually come up to temperature so the collagen melts without the meat drying out. Higher temperatures can toughen the meat and squeeze moisture out of the tissues.
While a long cook time is needed, the wait is well worth it for this hands-off method that infuses the meat with smoky savory flavor. Use a meat thermometer to check for doneness when the time is up.
Step-by-Step Guide for Oven Roasted Pork Shoulder
Follow these simple steps for foolproof pork shoulder every time:
1. Prep the Pork Shoulder
- Choose a boneless Boston butt or bone-in picnic shoulder in the 5 to 8 pound range. Leave the fat cap intact for moisture.
- Pat the pork dry and season all over with salt, pepper and spices like garlic powder.
- For added flavor, rub the meat with brown sugar, herbs or drizzle with liquid smoke.
2. Sear the Meat
- Preheat your oven to 275°F.
- While it heats, sear the seasoned pork shoulder in a skillet with oil to develop flavor and color.
3. Roast in the Oven
- Place the seared pork in a roasting pan and insert a meat thermometer.
- Roast for approx. 1 1⁄2 hours per pound, until thermometer reaches 200°F for shredable meat.
- Add vegetables like potatoes, carrots or onions during the last hour if desired.
4. Rest and Serve
- Once cooked through, remove pork from the oven and let rest 20-30 minutes.
- The temperature will continue to rise as it rests, hitting around 205°F.
- Shred or slice the succulent meat and serve!
Pork Shoulder Perfection Tips
Follow these handy tips for ideal oven roasted pork shoulder:
- Low and slow is key – keep the oven temperature around 250-275°F.
- Use a meat thermometer to check for 200-205°F doneness.
- Resting allows juices to reabsorb for moist, tender meat.
- Add root vegetables during the last hour to roast in the drippings.
- Final internal temperature should reach 200-205°F before resting.
- Letting the fat render out slowly keeps the meat juicy.
- Slice across the grain or shred along the grain for tender meat.
Common Pork Shoulder Roasting Questions
How long per pound at 275°F?
Approximately 1 1⁄2 hours per pound is needed to fully break down the connective tissue into tender melted collagen.
Bone-in or boneless?
Bone-in imparts more flavor but boneless is easier to carve. Choose based on preference.
Should it be covered while cooking?
Covering retains moisture so the meat stays juicy. Remove cover toward the end for browning.
Can the temperature or time be increased?
Stick to low temps (250-275°F) and long cook times for best results. Higher heat dries out the meat.
What is the minimum safe internal temperature?
Cook until it reaches at least 200°F for safety and tender shreddable meat.
The Perfect Oven Roasted Pork Shoulder
With the right temperature, timing and technique, oven roasted pork shoulder is a melt-in-your-mouth culinary delight. Patience is rewarded with complex flavor and meat so succulent and tender that it pulls apart at the slightest touch. While the long cook time requires some planning, the hands-off process means your oven does all the work as you wait in hungry anticipation for epic pork shoulder.
Video: Roasting Pork Shoulder With Crispy Crackling
You probably know a lot of the different cuts of pork, but there are a few that you might not know. And it’s no wonder—it’s confusing! So let’s (to use a butchery term) break it down.
A butcher initially separates the meat into major muscle groups, known as primal cuts. The pork shoulder is a primal cut from the shoulder of the pig. The shoulder is then usually cut into two smaller cuts that you’d see in a store. These are the pork butt, also known as Boston butt, and the picnic shoulder, which is sometimes just called a shoulder.
In other words, the butt is nowhere the tail of the pig—confusing! (See this post for how part of a shoulder cut got called a butt). And “shoulder” can refer to the whole primal cut or one of the sub-primal cuts—also confusing!
To reduce confusion from here on in, we’ll refer to the sub-primal shoulder cut as the picnic shoulder. Elsewhere you might sometimes see it called a picnic roast.
What’s The Difference Between a Boston Butt And A Picnic Shoulder?
The butt comes from higher on the pig, near the backbone, so it’s not a muscle that does a lot of work. That means it’s comparatively tender. Also compared to a picnic shoulder, its fat marbling is more even.
The picnic shoulder is directly below the butt, more down the leg of the pig. So the muscle gets more work, making the meat is comparatively denser and tougher.
These are both pretty tough cuts, though, so low- and slow-cooking methods like braising, slow-cooking, and slow-roasting will work best to make them juicy and delicious.
What Temperature Should I Cook My Pork Butt At
FAQ
How long to cook pork shoulder at 275 degrees?
How long to cook pork roast per pound at 275 degrees?
Can you slow cook pork at 275?
How long does it take to cook a 9 pound pork shoulder at 250 degrees?