With a smoker operating at 225-250° Fahrenheit, it can take from one hour per pound (if you’re lucky) to one and one-half hours per pound to cook, and maybe even longer depending on the size and fat content of the shoulder.
How long does it take to cook a 15 lb pork shoulder?
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 and cook roast for 2 hours at 350 and 3 and 1/2 hours at 325 degrees F. Roast the pork for 35 minutes per pound, uncovered, until the skin is crispy-brown.
How long does it take to cook a 16 pound pork shoulder?
For pork shoulder or pork butt, the smoking time usually takes about 2 hours per pound minutes per pound of meat at 225°F. Otherwise, plan on about 60-90 minutes per pound at 250°F. Using a digital cooking thermometer is the best way to monitor the smoking process.
How long does pork shoulder take to cook per pound?
Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.
How long does it take to cook a 17 lb pork butt?
For a whole shoulder it takes 1hr per pound – so expect a 17-18 hour cook. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. At that point I wrap the pork shoulder and cook until it hits 192 internal.
How long do I cook a pork shoulder at 325?
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
How long does it take to cook pork shoulder at 350?
Remove pan from oven and reduce oven temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast.
How long do I cook a pork shoulder at 275?
Cook the pork shoulder in a 275° F oven, or on the grill over indirect heat, until the internal temperature reaches 180° F to 190° F — about 6 hours. The meat should be very tender and easily pull away from the bone.
How long does it take to cook a pork shoulder at 225?
At 225, figure roughly 2 hours per pound of meat, so the same piece of smoked pork shoulder takes from 12- 16 hours at 225. There are a lot of factors in how long it takes, including the humidity in the air, how consistent the grill holds temperature, the outside temperature, and more.
How long do I cook a pork shoulder at 250 degrees?
At 250 degrees, boneless pork shoulder should cook at a rate of about 90 to 95 minutes per pound. To put it in practical terms, this means that a 10-pound cut of pork shoulder will be done in around 15 to 16 hours.
Why does pork shoulder take so long to cook?
If the meat is too cold when it hits the grill, it will take even longer to cook. You can also take this time to season the pork butt with a BBQ rub if you haven’t already done so. … You want the fat to baste and flavor the pork as it cooks, not drip away into the coals or the grease pan.
How long does it take to cook pork shoulder at 375?
Reduce the oven temperature to 375°. Cover the pork with foil and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 150°.
What temp does a pork shoulder need to be?
What temperature should we use for smoked/grilled pork shoulder? The USDA highly recommends that people should cook pork to an internal temperature of 145 Degrees F for good food safety. In a real sense, you need to bring it to higher temperatures of 195-205 degrees F to break the connective tissues effectively.
How long should a pork butt rest?
A resting time of 30 minutes is preferable when making pulled pork. You can let the meat rest for anywhere from 15 minutes to 2 hours, but you should target the 30-45 minute range for best results. Try not to wait too long, or the meat might get cold, especially if you’ve left it uncovered.