How to Cook Pork Shoulder

While there are numerous ways to prepare pork shoulder, this cut benefits considerably from low-and-slow cooking. It takes a little patience, but the tender rewards are well worth pampering the pork shoulder. Your reward will be pull-apart, juicy meat. Choose smoking, roasting, braising, or pressure cooking, and follow the provided methods. Success awaits!

Pork Butt Brief (Quick Overview)

What cut do you want?
Season it thoroughly with binder and rub
Go low and slow (the secret sauce); about 1.5-2 hours per pound at 225°F
Watch for an internal temperature of 195–205°F (fork-tender)
Rest

What is Pork Shoulder?

Picnic Shoulder and Pork Butt are all names for pork shoulder. They simply come from slightly different parts of the same cut. The butt comes from the upper shoulder, having more fat and connective tissue. Great for pulled pork.

The picnic shoulder is from the triangular part of the shoulder. This is a leaner cut and comes with its skin on. Use this for roasts and braising.

Finally, pork shoulder could be either a butt, picnic cut, or even the whole shoulder (this is BIG - 8 to 12 pounds).

Pork Butt vs Pork Shoulder Roast

To make things a little clearer, a pork butt is not from a pig’s rear. Instead, it comes from the upper shoulder; pork shoulder comes from the lower shoulder. You’ll find that the butt has full marbling, while the shoulder is a little leaner.

Boston Butt (Pork Butt)

Smoke, braise, pulled pork.
Very tender meat.
Cook at 225°F for 1.5-2 hours per pound.
Finish when the meat reaches 200°F

Pork Shoulder

Roast, smoke, braise, stew
Less tender than the butt
Cook at 225°F for slightly longer than the butt
Finish when the meat is 200°F

Pork Shoulder Roast

Slow cook
Comes bone-in or bone out
Internal temperature 180°F for slicing
Internal temperature 200°F for pulled pork

Shopping Tips for Pork Shoulder Roast

Fat is flavorful. Watch for good marbling.
For juiciness, get bone-in cuts
If there’s any liquid in the packaging, avoid it
Go to a local butcher instead of the supermarket for a better selection

Different Methods for Cooking Pork Shoulder Roast

Pork shoulder offers fantastic versatility. For the cooking method, choose the one that produces the desired final texture. Bone-in takes a little longer but results in stronger flavors. Boneless cooks faster. Pork shoulder can be tough, so it needs more cooking time.

Smoked Pork Shoulder

If you love bark and deep pork flavor, smoking is the method for you.

Pat the pork shoulder dry.
Season it generously.
Smoke for 2 hours per pound at 225°F.
Use apple, cherry, hickory, or oak smoking wood.
When the internal temperature of the pork shoulder reaches 195-205°F, it’s done. This takes between 8 and 14 hours, depending on the cut’s size.

How to Cook Pork Shoulder on a Grill

Dry and season the meat
Place the pork shoulder over indirect heat (300°F).
Cook for 3-4 hours
Finish on direct heat to develop the crust
Rest the meat, wrapped in aluminum foil, for 1 hour

How to Cook Pork Shoulder in the Oven

Prepare the surface of the meat (dry, season)
Place in a roasting pan and cover
Cook at 300°F for 4-6 hours
Uncover and place under the broiler for texture
Cover and rest for one hour

How to Cook Pork Shoulder in Instant Pot (Reduced Cooking Time)

Spice the meat
Cook on high pressure for 75 minutes
Let the pressure release naturally
Rest for 20 minutes (part of the resting takes place while pressure decreases)

How to Cook Pork Shoulder in a Crock Pot

Dry and season the pork
Cook on low for about 9 hours
If you are in a hurry, cook it on high for about 5 ½ hours
Rest for 30 minutes to 1 hour

How to Braise Pork?

What is Braising?

Braising comprises two steps. First, you sear the pork. Next, you simmer the meat in a liquid over a low heat. Pork shoulder really benefits from this method.

Pat the pork shoulder dry with paper towels
Season the pork evenly all over
Sear the pork
Add aromatics (if desired)
Pour in the braising liquid halfway up the meat
Cover the pan
Cook low and slow, turning occasionally
The meat is done when it’s fork-tender

Braising Liquids for Pork Shoulder

Milk

Milk is a culinary alchemist. It breaks down connective tissue and collagen in the meat using enzymes and natural sugars. As the lactose in the milk caramelizes, it becomes slightly sweet. Once finished, you have a tender pork shoulder with complex layers of flavor.

Milk Braised Pork Shoulder

Bring old culinary wisdom to your table. This recipe for milk-braised pork shoulder has a rustic leaning. It’s thoroughly marinated in the Sicilian tradition for scrumptious food. You really can’t go wrong with an herb butter blend of shallots, thyme, rosemary, and sage. Add slow-braising with milk, and the result is fork-tender, slightly sweet, and savory meat. Stellar for any family meal.

Comment Pin

Prep Time

30 minutes

Cook Time

1 1/2 hours

Resting Time

10 minutes

Total Time

3 1/2 to 27 1/2 hours

INGREDIENTS

4 lb pork shoulder (Boston butt), cut into 2 large pieces
Salt
1 stick of butter
3 large shallots
2 sprigs thyme
15 leaves of sage
2 sprigs Rosemary
3 whole cloves of garlic, halved
Whole Milk to cover

INSTRUCTIONS

Salt the pork on all sides
Let it sit minimally for one hour. Note that you can refrigerate it overnight for a richer flavor.
Set up your grill with two areas for indirect heat using apple, cherry, or oak wood.
When your grill reaches 275°F, it’s ready for meat.
Quickly char the pork for caramelization on the direct heat
Transfer it to a Dutch Oven
Top with sliced shallots, thyme, sage, and rosemary
Pour the milk over so the meat’s halfway covered
Cover for 45 minutes.
Open and remove the herbs, cooking for another 15 minutes uncovered
Tent while you prepare your sides, rice, or noodles.

Stock

Stock brings both moisture and flavor into the equation. The gelatin-richness will make the meal feel luxurious. Stock is subtle. It won’t overwhelm the meat’s natural flavor. You can use vegetable, chicken, or beef. Stock is excellent for braising when you’re making pot roast.

Wine

Wine is acid-based. This breaks down connective tissue and muscle fibers. As the meat cooks, alcohol dissolves fats, carrying those flavors into the meat. The type of wine you choose changes the flavor profile. White wine is bright, often delivering gentle fruity or floral notes. Red wine has an earthy flavor rich in tannins. Use wine in Italian or French recipes or dishes with a sauce as a central component.

Beer

Like wine, beer has mild acidity. The sugars in malt contribute to browning and a fuller-bodied liquid. Use lager for slight sweetness. Dark beer for caramel, coffee, or roasted notes. Hoppy beers can balance the richness of pork shoulder. Use beer when grilling. It has a rustic appeal.

Apple Cider

Apple cider has malic acid. This naturally softens connective tissue. The longer you cook, the more tender it becomes. Cider maintains moisture and contributes to caramelization. Apple cider won’t make the pork overly sweet, but it adds a fruity flair that complements it perfectly. Additionally, the sauce has a lovely aroma. Use cider for braising when working with onions, sage, and/or thyme.

Should I Inject Pork Shoulder with Marinade?

Not unless you want to. There’s plenty of fat in pork shoulder. If you do inject it, you’re using it to distribute flavor.

What are the Best Binders for Pork Shoulder?

You have several options: mayonnaise, oil, plain or honey mustard, hot sauce, Worcestershire sauce, or buttermilk ranch dressing.

What are the Best Seasonings for a Pork Shoulder Roast to Develop Bark?

Things you already have in your pantry. Salt, pepper, paprika, garlic powder, onion powder, brown sugar, and chili powder.

At Cuso’s we have a line of all-natural, non-GMO seasonings, some of which are ideal for pork.

Dust: savory, down-home
Grass: herbaceous
Gravel: textural element for building bark
Hot Honey: sweet heat
Maple Bourbon: warm and rich
Spicy garlic: zesty; garlic is the star

You can buy bundles and mix and match your favorites. Or try some low-calorie barbecue sauce.

Storage & Reheating Cooked Pork Shoulder Roast

If you have leftovers, you want to store them properly. Let the meat cool completely, then refrigerate it before 2 hours have passed. Wrap the pork, then refrigerate it in an airtight container for up to 4 days.

For long-term storage, wrap and place in freezer-safe bags. This is safe in the freezer for up to 3 months.

How to Reheat Pork Shoulder

The best way to reheat the meat is in the oven. Preheat to 300°F. Put the pork in a baking dish. Add a little broth to the bottom. Cover. Heat for 25 minutes.

Alternatively, put the meat in a slow cooker on low for about 2 hours. Add some liquid to the pot. I don’t recommend using a microwave.

Some things to remember when reheating pork shoulder:

Keep it away from high heat
Always add moisture
If you want it crispy, use the broiler or a hot skillet.
Try not to reheat more than once

How to Use Pork Shoulder

On those rare occasions when you have leftovers, what can you do with them?

Here are 18 ways to use Pork Shoulder Leftovers:

Burrito filling
Egg roll filling
Nacho filling
Hash
In omelets or scrambles
Lettuce wraps
Sandwiches
Tacos
In pasta sauce
Stir fry
Pork & beans
Pot pie
Rice Bowls
Sliders
Soup
Stew
Shepherd’s pie
Stuffed baked potatoes

Pairings for Pork Shoulder

Side Dishes: roasted root vegetables, apple slaw, crispy seasoned potatoes, honeyed carrots, black beans and rice, mexican street corn, biscuits.

Beverages: Wine (Zinfandel, Garnacha), brown or amber ale, dark rum, apple brandy, cider, iced tea, cola, root beer, citrus sparkling water,

Desserts: Baked caramel apples, pear galette, pineapple upside-down cake, carrot spice pudding, lemon pie, or cookies

Sublime Pork Shoulder

Once you learn how to cook pork shoulder using smart methods and seasonings, it will reward you every time. Humble ingredients can, indeed, create superb meals, and I’d love to hear how your adventure evolved. Drop a note on Instagram (@CusoCuts), then stick around for more tried-n-true recipes.

Cuso’s is happy to offer a complete line of USA-made seasonings, ideal for nearly every recipe you make. We also stock low-calorie sauces and Wagyu tallow.

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