How to Cook Pork Shoulder

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4 Recipe Ratings | Success Stories
Co-authored by Joshua & Jeremy George

Last Updated: April 13, 2024 Approved

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Pork shoulder (also known as "Boston butt" or "Pork butt") is a cut of meat from the upper part of the front leg of a pig - the "shoulder", in other words. Typically, pork shoulder cooking methods use slow, gradual cooking to create a tender, juicy, "meat falls off the bone" piece of pork. Regardless of the cooking method, this versatile cut of meat can serve as a main course, be "pulled" for sandwiches, or offered alongside summer barbecue fare. See Step 1 below to start learning how to cook pork shoulder.

Ingredients

  • Pork shoulder roast, also called Boston butt - 1 kg (2.2 lb) feeds 2-3 people
  • Olive or vegetable oil (for pan-searing or grilling)
  • Salt, pepper, and other basic seasonings

Sample Dry Rub Recipe for Pork Shoulder

  • 1/4 cup paprika
  • 1/4 cup chili powder
  • 1/4 cup brown sugar
  • 1/4 cup salt
  • 2 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder

Sample Marinade Recipe for Pork Shoulder

  • 1/2 cup Apple Juice
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/4 cup salt
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
Method 1
Method 1 of 3:

Roasting Pork Shoulder

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It's hard to go wrong with the classic roast. This method of cooking makes for a delicious, moist, piping hot piece of pork that's immensely satisfying to carve into. All you'll need to roast pork shoulder (besides your meat) is an oven, a roasting pan, and an oven-safe metal rack.

  1. Step 1 Let the pork shoulder sit.
A piece of pork shoulder should be at roughly room temperature before cooking. If refrigerated, let the pork sit for roughly half an hour prior to cooking. If frozen, you may need to let the pork defrost overnight.
  • Step 2 Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
    • While waiting for your pork shoulder to warm, it's a good idea to let the oven warm up (especially if yours is slow to heat). If your pork is frozen and defrosting, you may need to wait until the end of the defrosting process to turn on your oven.
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  • Step 6 Roast the pork shoulder for approximately 1 hour per pound.
    • Pork shoulder is best when it's cooked long and slow. Roast uncovered in the oven for about 1 hour per pound of meat. You may reduce the heat as needed if the pork appears to be cooking too quickly - many recipes call for 325 degrees Fahrenheit (163 degrees Celsius) rather than 350 (177 C).
    • As a general rule, when pork shoulder is done, the skin should be crispy, the meat should reach an internal temperature of 160-185 degrees (70-85 degrees Celsius), and any bone in the meat should "wiggle" easily when grabbed and shaken.
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    • There's nothing quite like the tender, mouth-watering allure of slow-cooked pork. Pork cooked in this method becomes so tender and juicy you can pull it apart with your fork alone. In fact, many slow-cooked pork recipes for pulled pork, carnitas, and other shredded pork dishes will ask you to do just this. For this method, you'll need a slow cooker (or "crock pot").

    1. Step 6 Cook at a low heat for 8 to 10 hours.
    Place the cover on the crock pot and begin the lengthy slow cooking process. Slow cooking allows plenty of leeway in terms of cooking time, but, generally, you'll want to cook for roughly 2 hours per pound of meat. Check several times during cooking, adding more liquid if needed.
    • The pork shoulder is done when it is very tender and pulls apart with little effort.
  • Step 7 For pulled pork dishes, use forks to pull pork apart before serving.
    • Many slow cooked pork shoulder dishes (like carnitas, etc.) are eaten as "pulled" pork - meat torn into shredded bits. To make pulled pork, open the slow cooker when the meat is done and use two forks or kitchen tongs to pull the pork apart. Continue "pulling" as needed to achieve a satisfactory shredded texture.
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    Method 3
    Method 3 of 3:

    Grilling Pork Shoulder

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    For summer parties and get-togethers, grilled pork shoulder simply can't be beat. The scent (and sound) of pork shoulder sizzling above a smouldering grill is a euphoric experience for pork fans. For this method, you'll need either a gas grill or a classic charcoal barbecue (plus plenty of briquettes).

    1. Step 1 Warm pork to room temperature and season as desired.
    As directed above, allow the pork to warm gradually. When the pork reaches room temperature, season generously with a "rub" of your choice. This dry, flavorful exterior translates into a crisp, delicious crust after grilling.
    • You have many options when it comes to dry rubs. For instance, for a BBQ-inspired rub, try rubbing the pork down with a mix of white and brown sugar, salt, pepper, and other spices of your choice (like cinnamon and cumin).
  • Step 3 Preheat the grill to medium high heat.
    • Regardless of the type of grill you have, your goal is to cook the pork at a steady temperature of roughly 205 degrees Fahrenheit (96 degrees Celsius). A grill thermometer can help you keep track of the temperature in the grill as it warms up. Keep the grill lid closed to speed the heating process. Paint olive oil or nonstick cooking spray on the grill grates to prevent the meat from sticking during cooking.
    • If you have a gas grill, it's relatively simple to set the grill to a medium-high heat. If you have a charcoal grill, however, it's a little more difficult. Light your charcoal and allow the flames to die down before cooking your pork. The charcoal is ready when it is mostly or entirely grey and glows with a red-orange heat.
  • Step 4 Place a tray of water in the grill.