Juicy fork-tender pork shoulder roasts with crispy caramelized edges are the stuff backyard barbecue dreams are made of. While low and slow smoking is the gold standard, you can achieve similarly drool-worthy results using a steady 300°F oven or grill. With just a little know-how, you’ll turn out succulent, flavorful pork shoulder worthy of any competition or family feast.
Why Cook Pork Shoulder Low and Slow?
Cooking pork shoulder “low and slow” around 300°F transforms the tough, collagen-rich meat into tender, pull-apart perfection. Here’s why this cut benefits from gentle, prolonged heat:
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Breaks down collagen – Converts tough collagen into silky gelatin.
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Infuses flavor – Allows seasoning and smoke to thoroughly permeate the meat.
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Retains moisture – Slow cooking retains more juices vs high heat
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Develops bark – Promotes the formation of a crispy, seasoned exterior.
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Renders fat – Gently melts fat, keeping the meat basting-juicy.
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No monitoring – Set it and forget it cooking, freeing you up for other tasks.
How Long Does Pork Shoulder Take at 300°F?
Cooking times vary depending on the size and bone-in or boneless. Here are general guidelines:
- 3-5 lb pork shoulder: 4-6 hours
- 6-8 lb pork shoulder: 6-10 hours
The times above are for an indirect 300°F oven or grill, which mimics a smoker. Direct high heat will slash cook times.
Aim for an internal temperature of 195°-205°F before removing from the heat. Use a probe thermometer to monitor.
Step-By-Step Guide to Perfection
Follow these simple steps to turn out perfect pork shoulder every time:
1. Prep the pork shoulder
- Trim excess fat
- Score the fat cap
- Generously season all over
**2. Bring to room temperature **
- Removes chill for faster, more even cooking
3. Preheat oven or grill to 300°F
- Use indirect heat to mimic a smoker
4. Place pork on a roasting/cooling rack
- Elevates it out of drippings
5. Insert a probe thermometer
- Monitors internal temp without opening the oven
6. Cook until 195-205°F internal temp
- Allows collagen to fully break down
7. Rest 15-30 minutes
- Allows juices to redistribute
8. Slice across the grain or pull/shred
- Cutting across the grain keeps it tender
9. Serve and enjoy!
-Pile on sandwiches or tacos, dice for salads, etc.
Tips for Maximizing Flavor
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Coat with a savory dry rub for seasoned, caramelized bark
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Spritz with apple cider vinegar or juice during cooking
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Swap out some seasoning for coffee grounds or cocoa powder
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Brine the pork 24-48 hours before for extra moisture and flavor
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Layer wood chunks under the roast for bonus smoke
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Finish with your favorite barbecue sauce or salsa
Choosing the Right Pork Shoulder
Bone-in vs boneless – Bone-in takes a little longer but adds flavor. Easier to slice boneless.
Skin on or off – Skin holds seasoning nicely. Remove after cooking if desired.
Fat cap – Leave it for self-basting moisture. Can trim some after cooking.
Enhance with injections – Infuse with broth, juice, or marinades before cooking.
Size – Allow 1-1.5 hours per pound cooking time. Go big for leftovers!
Handy Pork Shoulder Cooking Tables
Oven Cook Time at 300°F
| Size | Cook Time |
|---|---|
| 3-5 lbs | 4-6 hours |
| 6-8 lbs | 6-10 hours |
Grill or Smoker Time at 300°F
| Size | Cook Time |
|---|---|
| 3-5 lbs | 5-7 hours |
| 6-8 lbs | 8-12 hours |
Internal Temperatures
| Internal Temp | Description |
|---|---|
| 150°F | Collagen begins breaking down |
| 160°F | Pork is safe to eat |
| 195°-205°F | Collagen fully rendered, meat pull-apart tender |
Handy Serving Ideas for Leftovers
- Breakfast hash with eggs
- Pulled pork omelets or burritos
- Slider sandwiches
- Tacos with salsa and cheese
- Stir into baked beans
- Layer into shepherd’s pie
- Top a salad or baked potato
- Fold into dumplings or wontons
- Toss with pasta and veggies
- Stuff into peppers or squash
- Mix into mac and cheese
Frequently Asked Questions
Should I wrap it in foil?
You can, but pork shoulder does fine uncovered since the fat cap self-bastes.
Do I need to flip it?
Flipping halfway isn’t required, but can promote even cooking.
What wood should I use?
Fruit woods like apple and cherry pair beautifully with pork.
Can I crisp up the skin?
Broil it briefly after cooking if desired, until the skin crisps.
Should I brine it first?
Brining isn’t mandatory but does make the meat extra juicy!
Cooking pork shoulder low and slow at 300°F guarantees finger-licking, fall-apart deliciousness. For more mouthwatering recipes and genius kitchen tips, be sure to visit our blog!
More Keto Pork Recipes
Jamaican Jerk Pork Roast – Instant Pot Recipe
An easy roasted pork shoulder recipe that results in tender meat and super crispy skin! No need to feel guilty for indulging in this delicious pork either, because it’s healthy enough to fit into Whole 30, Paleo, Keto, Low Carb, Gluten Free, and Squeaky Clean Keto eating plans!
I’ll be honest, this post is more about the pictures than the roasted pork shoulder recipe. Because seriously, Vegetarians aside, who doesn’t love looking at photos of roasted meat?.
Not this chick – I could stare at these pictures all day!
It looks like a beautiful meaty landscape, with crispy crust and soft, juicy shreds of porky goodness! And of course I got to eat this delicious roasted pork shoulder—just thinking about it makes me cry! It was pork-tastic!.
Excuse me while I indulge this memory with a moment of silence……
That being said, you may be wondering how to make this Porcine masterpiece again. Well, I’m here to tell you!
This recipe for roasted pork shoulder is so simple that you shouldn’t wait to add it to your dinner menu! All you need is time—for some of you, that means making it on the weekend—but trust me, it will be worth it! Once you shred the pork, you can use it in a lot of different tasty dishes.
Corn tortillas, chopped cilantro, lettuce, sliced avocado, Greek yogurt, and shredded cheddar cheese were what I used to serve it to our guests. It was a huge hit!.
Since I’m doing the Whole30 this month I ate my shredded pork salad style with no dairy – it still tasted amazing!
You don’t even have to make Mexican food. This simple roasted pork shoulder would taste great with cheesy cauliflower puree and your favorite salad or vegetable side dish.
It was cold for two days after I took the leftovers out of the fridge. I then put the rest of the keto-roasted pork shoulder in the freezer to make green chili later this month. .