Mastering the Art of Cooking a 20 lb Pork Shoulder

Pork shoulder is a tough, flavorful cut that requires patience and technique to cook properly. When done right, these sizable roasts become succulent, mouthwatering centerpieces worthy of any celebration. But cooking a 20 lb pork shoulder can be daunting for many home cooks.

Follow this guide to gain the knowledge and confidence needed to perfectly roast this prized cut of meat.

All About Pork Shoulders

Before we dive into techniques, let’s go over some pork shoulder basics:

• Pork shoulder comes from the front leg/shoulder of the hog. It’s also called Boston butt or picnic shoulder.

• It contains a good amount of connective tissue and fat, which needs long, slow cooking to break down.

• Bone-in cuts take longer to cook but have more flavor. Boneless cuts offer more uniform cooking.

• The preferred internal temp is 145°F for juicy pork or 160°F for well done.

Trussing Boneless Pork Shoulder

A 20 lb pork shoulder is often sold boneless, cut into two sections. For even cooking tie each piece tightly together with butcher’s twine. This ensures uniform thickness.

Seasoning is Key

Generously coat the pork shoulder with a dry rub or wet marinade at least 12 hours prior to cooking. The seasoning will permeate the meat and build big flavor

• Dry rub ideas: brown sugar, chili powder, cumin, garlic powder, salt, pepper

• Marinade ideas: apple cider vinegar, mustard, olive oil, garlic, rosemary

Low and Slow Oven Method

Cooking low and slow is ideal for large cuts like pork shoulder. Cook at 250°F for about 1-1.5 hours per pound, until the internal temp reaches 200-205°F.

For a 20 lb roast, this equals 20-30 hours total cooking time. Time and patience are required for mouthwatering pulled pork.

Maintaining Even Heat

Consistent, even heat distribution is critical when roasting pork shoulder low and slow.

• Use a heavy pan like cast iron to retain and conduct heat.

• Cover tightly with foil to trap moisture and heat.

• Place a pan of water in the oven to keep humidity levels ideal.

Monitoring Temperature

Rely on an instant read thermometer to assess doneness, not just cooking time. Insert into the thickest part without touching bone.

• 140-145°F = slightly pink, juicy pork shoulder

• 160°F = well done, firmer meat

• 200-205°F = collagen melts, meat shreds easily

Allow Proper Resting Time

Once the target temp is reached, let the pork rest 30-60 minutes before pulling or slicing. This allows juices to reabsorb for incredibly moist, tender meat.

Serving Suggestions

A perfect 20 lb pork shoulder can be used in many mouthwatering ways:

• Classic BBQ pulled pork sandwiches

• Tacos, burritos, nachos topped with shredded pork

• Hearty pork stew with veggies

• Pork hash with eggs for breakfast

• Stir fry with rice and vegetables

Helpful Cooking Tips

• Invest in a good digital meat thermometer for accuracy.

• Use apple juice, stock or beer in the roasting pan for added moisture and flavor.

• Let come to room temp before cooking for more even roasting.

• Save the bone after cooking to add to beans or soup for flavor.

Cooking a 20 lb pork shoulder requires patience and attention, but results in incredibly tender, juicy meat with the best texture. Low and slow roasting and monitoring temperature are key for allowing collagen to break down. With the right techniques, you can achieve pork shoulder perfection and impress any barbecue fanatic.

Frequently Asked Questions

What is the best way to cook a 20 lb pork shoulder?

The best way to cook a 20 lb pork shoulder is with a low and slow roasting method. Cook at around 250°F in a heavy pan like cast iron, tightly covered to retain moisture. Allow 1-1.5 hours per pound, monitoring temperature until 205°F for shredded meat. The long cooking time lets collagen melt, ensuring tender pork.

How long does it take to cook a bone-in pork shoulder?

A bone-in pork shoulder requires more time to cook thoroughly than a boneless roast. Estimate about 30 minutes per pound at 325°F for bone-in, compared to 25 minutes per pound for boneless. The bone conducts less heat, so meat next to it needs more time. Check temperature to confirm doneness.

What temperature is best for juicy pork shoulder?

For optimal juiciness, cook pork shoulder to an internal temperature of 145°F. This yields a slight hint of pink with plenty of moisture. Higher temps up to 160°F will result in well done, drier pork. For pulled pork, cook up to 205°F until the meat shreds easily.

Can you speed up cooking a pork shoulder?

There are a few tips to reduce pork shoulder cooking time somewhat. Cut into smaller roasts, cook at a higher 275-300°F temp, or butterfly the meat for more uniform thickness. But keep in mind, much faster cooking won’t break down connective tissues properly. Time and low heat are essential.

How do I know when my pork shoulder is done?

The most reliable way to know pork shoulder is fully cooked is to use an instant read thermometer. Check the internal temp, aiming for 145°F for slightly pink meat or 160°F for well done. When the thermometer reads 195-205°F the collagen has melted completely, so the meat shreds apart easily.