It depends on the size of the meat and cooking temperature. People have a wide range of targets for internal temperature.
Some pull it out as low as 160 degrees F. Others go to 185-190 believing that the higher internal temperature starts rendering fat and gelatin and providing more moisture.
For a 5-6 pound bone-in shoulder in a 275 degree F oven, you can start thinking about it around six hours. Here's one Food52 recipe with a target internal temperature of 185-190 deg F:
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Some pull it out as low as 160 degrees F. Others go to 185-190 believing that the higher internal temperature starts rendering fat and gelatin and providing more moisture.
For a 5-6 pound bone-in shoulder in a 275 degree F oven, you can start thinking about it around six hours. Here's one Food52 recipe with a target internal temperature of 185-190 deg F:
https://food52.com/blog/10796-how-to-make-classic-pulled-pork
There are plenty more recipes here and elsewhere. Larger pieces and lower temperatures may even extend this out to twelve hours or more.
No matter what, it's not something you measure on a clock. Cook the meat until it's done to your liking.