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Pork Roast Cooking Time

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Just wondering if there was a general rule for cooking a pork shoulder. I'm going to do a dry rub and brown it in all sides in my dutch oven. Deglaze and top up with some stock and let it go at a low temperature.

Are there cooking temperature/time guidelines I should follow?

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  1. The lower and slower, the better. How far you take it depends on what you want the finished texture to be like: if you want it sliceable, aim for a finished temp of 180 or so; for pulled pork, go to 200.

    1. A pork shoulder should cook at a low heat for hours - I've done it at 275 for about 8 hours and had succulent, tender shreddable pork. Roasting at a bit higher temp will require less time. There are a ton of threads on cooking shoulder, if you scroll below the last response to your post you'll see at least five germane threads listed

      1. All good advice....but, how big is your roast? Bone-in or boneless?

        I always roast Pork Shoulder @ 225* till it's done....always a Bone-In and it takes a minimum of 11 hours (7-8+ pounds). Tug on the meat, or when you can separate the met from the bone with a simple tug, it's done.

        BTW, I always dry roast on on a rack...in a shallow roasting pan.....I only braise if time is a factor or if I want a sauce. Lydia had a nice recipe with 4-5 pounds of onions.

        1. Went to the butcher today and I think i'm going to order a 7-8lb bone in boston butt. I was thinking of braising it in an apple juice type liquid (good or bad idea?) along with a dry rub since I do want a sauce at the end.

          So ~11 hours at 225 should do the trick?

          3 Replies
          1. re: nutsngum

            Two thoughts...

            If you are going to braise in liquid in a covered Dutch Oven, the cooking time will probably be less......The dry rub is good for seasoning the meat and browning....but the seasoning will come off during the braise.

            Apple juice is fine.

            1. re: fourunder

              I think I'm actually going to do a dry roast in my dutch oven instead. I'm going to be picking up a piece around 7-8 pounds with bone in. Fourunder you're saying it usually takes around 11 hours at 225?

              1. re: nutsngum

                n,

                sorry I missed this......but yes, my experience is 11 hours is the low end average time to expect. It may take 12-14 hours, depending on the actual roast you have. but if time is ever a factor, you could simply raise the thermostat. I generally roast over-night, so I do not have to worry about rushing the roast. The longer time is needed to get to the point where you call easily pull the meat with your fingers, but it becomes safe to eat and slice-able albeit chewy, when it reaches 170*, or probably at the 8-9 hour mark.

                With the low temperature of 225, it's hard to dry the roast out.....it's a very forgiving method and the internal temperature will not raise too quickly unexpectedly.....by that I mean, if the roast hits 190* @ 10 hours, @ 11 hours, it will probably not be higher than 200* and still be moist.

          2. The other option - which I've used with excellent success - is to rub it, brown well on all sides, stick it into a crock pot with some liquid (apple cider or juice is great), and let it do it's thing. Last one I made in this fashion was an 8 pound bone in shoulder roast. When it was done after about 11 hours, I carefully pulled it out and put it on a foil covered cookie sheet, and put it under the broiler for about 7 minutes. The result was an excellent crispy exterior, a moist and succulent interior, and loads of beautiful pork juice I reserved for another use. The nice thing about the method was that I could cook it all day without having to be home.

            I know you mentioned doing it in your dutch oven, but this is just another idea.