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Apr 18, 2013 11:47 PM

Cooking question [bone-in pork shoulder]

My recipe for a slow cooked bone in pork shoulder says to cook an 8-10 lb roast for ~ 6 hours. My roast is only 4 lbs. How long should I cook it for?

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  1. What temperature are you cooking it at?

    What cooking method are you using?

    What texture are you looking for in the final product?

    Actually, the real answer without having to know the answer to any of the questions I asked is, until it's done. Whenever the roast is the texture you're looking for, pull it. If you check it and it's not done, keep cooking it until it is.

    5 Replies
    1. re: 1POINT21GW

      I'm roasting the meat in an oven @ 300 degrees. I imagine the texture should be something like pulled pork. I came across this recipe last week and it 's SHOUTING at me to make it. Looks unbelievably good.

      1. re: shaebones

        I just did this last weekend. My piece of pork was just under 4 lbs. and had a 1/4" of fat on top. I did it at 250 for 6 hours with a 1/2 hour finish at 450 with the sugar final step. I'd guess you could take an 1-1/2 hours off if you cook it at 300, so 4-1/2 hours or so. It was done about 45 minutes before I wanted to start the final step, so I just tented it with foil. It's a very forgiving method.

        Tasty stuff!

        1. re: shaebones

          My 3.5 lb. shoulder is in the oven at 300 degrees as I type this. It has been cooking for 2 1/2 hours so far and it is up to 175 degrees at this point. I'm guessing another 40 minutes - 1 hour to get it up to 190. I'll report back.

      2. I'd plan on 4 hours at least, possibly 6. No harm if it's ready early. The slow cooker (left on low) can maintain a safe temperature and not dry out the roast.

        1. I have cooked a lot of pork shoulders of 4-7 lbs.always on the low setting in the crock pot which is about 200º F.. I start testing it for doneness with a carving fork after 4-5 hours. Most of the time it takes 7-11 hours depending on size and the individual cut of meat.

          If I were doing it in the oven, I would cover it in foil or put it in a Reynolds cooking bag and cook it at 225º until it is fork tender.

          1. It's very hard to overcook a pork shoulder, so I wouldn't worry too too much.

            Here's an older thread with a lot of great discussion about this dish: