How long to cook pork shoulder depends on several factors. First, determine whether you’re using bone-in or boneless meat. Next, consider the type of cooker you’re using – a Dutch oven, stockpot, or slow cooker. If you use a slow cooker, be sure to check the manufacturer’s instructions to make sure it’s safe for your stovetop. Ultimately, the time you cook your pork will depend on the cut and the type of meat.
Bone-in or boneless
To roast a bone-in or boneless pork shoulder, you need to prepare it as described above, but you need to adjust the cooking time for the size of your roast. Bone-in pork shoulders should be roasted for about an hour per pound. Roast them uncovered in the oven until the internal temperature is 160 to 185 degrees Fahrenheit. Check the internal temperature by grabbing a piece of the pork; if it wiggles easily, it is ready.
You can also smoke the pork shoulder with wood chips, which adds an optional smokey flavor. Special electrical smoking equipment can create this flavor, but you can also recreate it in your own backyard with your home grill. Hickory, oak, and apple wood chips make excellent smoke for pork shoulder. For smoking, place the wood chips in an aluminum foil boat and place it over the burner of a gas grill or on the coals of a charcoal grill.
While roasting a bone-in or boneless pork shoulder, you can rub it with your favorite seasonings before cooking. The exterior crust of the pork shoulder is what gives it its flavor, so you should consider the type of rub you want to use. Many rubs and sauces are available in the market, but you can also make your own using basic spices like garlic, salt, and pepper. Olive oil is ideal for this because it helps the seasonings stick to the meat.
To smoke a pork shoulder, it needs to be smoked for about 60 to 90 minutes per pound. You should rotate the pork shoulder every few minutes to keep the skin crisp. After smoking, place the smoked pork shoulder on a large plate or cookie sheet. If it is large enough, wrap it with a towel or foil. Let it rest for about an hour before serving. However, keep in mind that this time frame may change depending on the heat of the smoker and the weather.
When cooking a pork roast, it is important to maintain the proper temperature. The meat should be at least 225 degrees Fahrenheit. Use a meat thermometer to track the temperature of your grill. You can also add a lid to speed up the heating process. Make sure you use olive oil to avoid sticking of the meat to the grill. If using oil, you can brush the meat with olive oil prior to roasting.
In a Dutch oven
The first step in cooking a pork shoulder in a Dutch oven is to season it with salt and pepper. After preparing the spices, place the pork shoulder into the hot oil. Cook the pork for an hour at 350 degrees. After an hour, remove the pork from the oven and shred it with a fork. When done, discard the bones. Once the pork is fall-apart tender, it’s time to serve.
After cooking the roast, remove it from the Dutch oven. Place a skillet or Dutch oven over medium-high heat and add the butter or olive oil. Allow the oil to get hot but not smoke. Add the roast and sear it on all four sides until golden brown. Finish cooking in the Dutch oven. This is one of the easiest and quickest methods to cook a pork roast. How long should you cook pork shoulder at 350 in a Dutch oven?
The first hour of cooking a pork shoulder in a Dutch oven is the most crucial. The slow heat will melt the fat cap and break down connective tissue, resulting in tender meat that falls off the bone. It should take about 90-95 minutes per pound, so for a four-pound shoulder, you’ll need at least six hours to cook it thoroughly. If the pork is done and falling off the bone, it should be tender and fall apart.
Once the pork shoulder is tender, it’s time to add the sauce. A 5 quart Dutch oven should be heated over medium heat and the roast should be browned on all sides. To prepare the sauce, mix 2 TBSSP of flour with a tablespoon of olive oil and one cup of water. Stir the sauce occasionally and cover the Dutch oven. After the sauce is finished cooking, you can serve it with the vegetables. Remember to remove any string before serving it.
When cooking a pork shoulder in a Dutch oven, you should use a thermometer. A thermometer that is sensitive to heat should read 200 degrees or more. This is a good benchmark to use for the center of the meat. After the meat has reached this temperature, you can check the meat with a digital thermometer. Using an alarm function is easiest. Once the meat reaches 200 degrees, remove it from the oven and let it cool.
In a slow cooker
The slow cooker lends itself to cheaper cuts of meat like pork shoulder, so this recipe is perfect for this meat. When making slow cooker meals, you should keep in mind that they should have a minimum of one cup of liquid in them. Because the moisture cannot be evaporated as easily as it can on the hob, you should always aim for half the amount of liquid recommended on the recipe’s page. The steam from the lid helps to retain moisture.
To get the best flavor from your pork shoulder, coat it with your favorite seasonings. Pork shoulder’s flavor depends on its crust, which is largely determined by the seasonings used. Although you can buy rubs at the grocery store, you can also make them yourself using basic spices. Use olive oil on your pork shoulder to make sure the seasonings stick. You can also use your favorite barbecue sauce to flavor the meat.
To test the safety of your slow cooker, put 2 quarts of water in the cooker and cook it on low for 8 hours. When you remove the lid, check the temperature. The water should be between 185degF and 200degF. If it’s higher than that, the pork is already overcooked, while if it’s lower than that, it is undercooked and may need to be cooked for longer.
For this recipe, use ground black pepper and dried oregano to add flavor to the meat. A generous amount of cornstarch will help make the outside of the pork roast beautiful, while the spices add a subtle herbaceous flavor to the interior. Combine the spice mix with the remaining 1/4 cup of extra virgin olive oil to form a paste. The paste should look like this. Add more oil if it seems dry.
You can use this recipe for pulled pork as a main dish or for sandwiches. It’s delicious and hands-off! Perfect for a game day or family gathering, the slow-cooked pork shoulder is a wonderful, easy way to prepare pulled pork. You can set it up in the morning and leave it on all day. Once you have finished, you’ll be rewarded with tender, juicy pork that’s full of flavor.
In a stockpot
The answer to the question “How long to cook pork shoulder at 350°F in a stockpot” depends on your preferred cooking method. While the quickest way to cook pork shoulder is to roast it, braising also works quite well. Slow-cooking the meat at this temperature allows you to get more leeway when determining the cooking time. Pork shoulder should be cooked for two hours per pound. Once it is tender and juicy, you can use the remaining liquid to make a gravy or sauce.
While the pork is in the fridge, season it with your favorite spices. The outer crust is what gives the pork its distinct flavor, so be sure to season it well. Rubs and spices are readily available in grocery stores, but you can also make your own. Use basic spices like garlic powder, onion powder, and paprika. To make the seasoning stick to the pork, drizzle olive oil on the meat.
After the meat has been brined, you should separate the meat from its bone. Then, cut the pork into thin pieces and set them aside. Add the remaining 1 cup of chicken broth and the apple cider to the pot. Cook for about 70 to 80 minutes at 350°F. At the end of the cooking time, you can add potatoes or other vegetables to the pot. The meat should reach 145°F internal temperature.
Pork shoulder at 350 degrees requires 30 to 45 minutes per pound. An 8-pound piece should take approximately four hours or less. If the pork is boneless, the cooking time will be closer to an hour and a half. A 10-pound cut should take between 15 to 16 hours. You may want to reduce the cooking time a bit to allow the meat to reach the desired temperature.
The best way to determine the internal temperature of the meat is to use a meat thermometer. Pork should be cooked to a minimum of 145degF. However, you can also do a visual check: if you see clear juices coming out of the meat, it’s done. If you see pink juices, the pork needs to cook for a few more minutes.
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