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Jun 27, 2008 01:12 PM

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.

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  1. 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.

    1. 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?

      1. 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.

        1. 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.

          1. 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.