Cooking pork shoulder in the oven is a delicious way to achieve tender and flavorful meat. Here's a step-by-step guide to help you cook a succulent pork shoulder:
Ingredients:
- Pork shoulder (bone-in or boneless) - size according to your needs
- Salt
- Black pepper
- Olive oil or vegetable oil
- Optional: herbs and spices of your choice (garlic powder, onion powder, paprika, thyme, rosemary, etc.)
Instructions:
Preparation:
- Preheat your oven to 325°F (163°C) for slow roasting, which is ideal for pork shoulder.
- Take the pork shoulder out of the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour. This helps the meat cook more evenly.
Seasoning:
- Pat the pork shoulder dry with paper towels. This helps the seasoning adhere better and promotes browning.
- Generously season the pork shoulder with salt and black pepper all over. If you like, you can add your preferred herbs and spices at this stage.
Searing (optional):
- While searing is optional, it can add extra flavor and texture to the pork. In a hot skillet or oven-safe pan, add a tablespoon of oil and sear the pork shoulder on all sides until browned. This will take about 3-5 minutes per side. If you're using a roasting pan that can be used on the stovetop, you can sear the pork directly in the pan.
Roasting:
- Place the pork shoulder in a roasting pan or an oven-safe dish, fat-side up. If you seared the pork in the same pan, just place it back in the pan, fat-side up.
- Cover the roasting pan with aluminum foil or a lid. This helps keep the moisture in and prevents the pork from drying out during the long cooking process.
- If you have a meat thermometer, insert it into the thickest part of the pork without touching the bone. It will help you monitor the internal temperature and ensure it's cooked to the desired doneness.
Slow Roasting:
- Cook the pork shoulder in the preheated oven for several hours, depending on the size of the roast. As a general rule of thumb, slow-roasting pork shoulder at 325°F (163°C) will take approximately 20-30 minutes per pound (0.45 kg) of meat. A 4-5 pound (1.8-2.3 kg) pork shoulder may take around 2.5 to 3.5 hours.
- The internal temperature of the pork shoulder should reach 190°F (88°C) for it to be tender and easily pull apart. At this temperature, the connective tissues and collagen will have broken down, resulting in a melt-in-your-mouth texture.
Resting:
- Once the pork shoulder reaches the desired internal temperature, remove it from the oven and allow it to rest, tented loosely with foil, for about 20-30 minutes. Resting the meat allows the juices to redistribute and ensures a juicier end product.
Serving:
- After resting, use two forks to shred the pork shoulder into succulent pieces. Serve it as is or use it in various dishes like pulled pork sandwiches, tacos, burritos, or salads.
Remember, cooking times may vary depending on your oven and the size of the pork shoulder, so it's essential to use a meat thermometer to gauge the doneness accurately. Enjoy your deliciously roasted pork shoulder!