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Im trying to bake/roast a 9-10 lb pork shoulder. Curious on how long and at what temp I should bake it at. I am marinating it with Cajun inj

And rub. Thanks in advance :)

asked by anboyd about 3 years ago
12 answers 87799 views
25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit
boozeandsusan

Susan is a Recipe Tester for Food52

added about 3 years ago

A pork shoulder that large can take a while to roast. Here is a recipe for an 8-10lb shoulder that starts at a very high temperature of 500 F, and then is lowered to 300 F, http://www.ibreatheimhungry.... This method would help cut some of your cooking time and also give the shoulder a nice crust. Is this a boneless or bone-in pork shoulder? A bone-in shoulder will take longer to cook.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 months ago

A bone in

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Also It is boneless

25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit
boozeandsusan

Susan is a Recipe Tester for Food52

added about 3 years ago

While it may sound like you'll be cooking the meat for a long period of time, the fat in the shoulder will keep it nice and moist. You're in for a delicious meal, especially with that cajun rub!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

It is boneless

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

225 = 1hr per lbs or more. Your looking for an internal temp of 190. At that temp and time, you'll get the best results, trust me.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

I have to politely disagree with Dave on this one. In the old days the FDA wanted you to hammer the snot out of a pork roast. You don't need to do that. An internal temp of 140F is just about fine---and of course it needs to rest because it's going to get a heat boost as all those sizzling juices spread back out again. Use a good instant read thermometer.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added about 3 years ago

Dave, I am with you, that's a recipe for heaven. You can definitely go longer than one hour per pound, the longer the merrier.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Queensashy is dead on. I love my pork chops to come off right at 140, but a shoulder is a different concept. Remember, it was considered the worst piece of meat on the pig because it was so fatty, and was given to the slaves during those days. But, being smarter than their owners, they learned that slow roasting the shoulder until all the fat was melted created delicious pulled pork. Hence the birth of BBQ in the south (Carolinas). If its bone in, it's not done until the bone pulls away from the meat. For boneless, it's right around 190.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

If you are cooking it with the skin on which is the best part, it should cook on med heat until skin becomes crispy then turn down and cook on low heat for about 3 hours.