Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 18, 2010 09:26 AM

Pork Shoulder Cooking Time

I have a 2 lb. pork boneless pork shoulder I plan on cooking for dinner tonight. At the moment it's in the fridge with olive oil, salt, rosemary, and garlic rubbed all over. Can anyone help with oven temperature and cooking time? I was thinking I'd cook it in a small dutch oven.

Thanks for any suggestions.

  1. Click to Upload a photo (10 MB limit)
  1. shoulders i usually braise "until done", lol. with the flavors you have going, i'd put enough white wine in the pan to cover the shoulder about 1/2 way. you can also use water mixed with oj. add onions, carrots, chopped tomato and more garlic to the pot. get the liquid up to a simmer and finish either stove top on low heat or in the oven at 250 after an hour or so, turn the meat over. do this several times. it will take several hours this way, but becomes falling apart tender.

    1. You can roast it too -- at 350 for about two hours, or 325 for a little longer. This is the way to go, IMO, if you want it sliceable, in which case you should pull it out, tent and rest at about 175. If you want it to be falling-apart, pulled-pork tender, braising is the way to go, I'd think, or you could try roasting at a significantly lower temperature until it hits a good 195ish.

      1. I'd cook it uncovered (turning half way) at 200 degrees for about 5 hours.