boneless pork shoulder - how long?
I have an 11lb. boneless pork shoulder. I put some liquid smoke on it and a great rub. I'm making a BBQ sauce for pulled pork sandwiches. I have seen that I should cook it anywhere between 5 and 10 hours?!? HELP! It's currently in the oven at 325. It's actually two fairly evenly sized pieces - will that make a difference in how long it cooks? Or do I still consider it to be an 11 lb piece? Any suggestions for how long and at what temperature?
thanks in advance.
I'd drop the temp to 275, and check it at 5 hours, to see if you can pull it apart with a fork. If you can't, put it back in for another 45 minutes to an hour.
Thanks for the advice. I forgot to mention that I have it covered in foil - my recipe said to cover it tightly and cook for four hours but that would have been for a 4lb shoulder. I'll check it at 5 hours, like you said. Should I leave it covered?
Cook it........................................................................until it is done :-).
I can't remember ever Overcooking pork shoulder.
I vote for 275 degrees. Check every half hour by poking. If your finger goes in one half inch, it's done about right.
You must have a great butcher, I've never come across a boneless piece that big.
I have never covered (wrapped a pork shoulder) but I have wrapped a beef brisket in foil. I would vote for no foil. In the oven it should cook in five to six hours; on a wood fired bar-b-que the longer the better.
I'll have to agree with rahnsibley. Covering the smoker or BBQ by closing the lid would be OK but I wouldn't wrap it in foil. And I'd cook it VERY slowly; slower the better, looking for a proper interior temperature to signal when it's done rather than setting a time. Anywhere between 225 and 250 degrees would be a temperature I'd look for in the cooking environment. Cooking a pork shoulder or other cut for pulled pork allows for a lot of flexibility. It's still very good (some say even better) if it's cooked a day ahead of time and refrigerated until time to prepare the sandwiches.