How Long to Cook Pork Shoulder at 350?

Smoke, braise, roast or sous vide your pork shoulder at 350 for the ideal results – this knowledge is especially crucial when cooking large cuts such as pork shoulders.

Pork shoulders should be cooked until their internal temperature reaches 165 degrees Fahrenheit; to achieve this goal, use a meat thermometer to monitor its progress.

Pork Shoulder Recipes

Pork shoulders are hardworking cuts that require slow cooking to produce tender meat with deep flavor, without overdoing it and becoming tough and chewy. Muscle structure plays a factor in how long it takes, so look for cuts with plenty of definition and good marbling for optimal results.

Smoking pork shoulder on a grill is a popular method for imparting its distinctive smoky flavor, adding depth of character. To do this successfully, a smoker that maintains low temperatures of approximately 225 degrees Fahrenheit will do. You can choose to smoke your meat either with or without adding spices like salt, pepper, garlic powder, thyme rosemary and oregano as dry rub.

Another popular method for cooking pork shoulder is braising in the oven. This involves browning the meat before simmering it in liquid such as broth, wine or beer for several hours until tender – this keeps the meat moist while keeping it tender; perfect if making hearty meals for large gatherings!

When shopping for pork shoulder, it’s essential to select a cut with high fat content. While having enough fat will ensure an exquisite flavorful end product, too much may dry out and toughen up the meat, leading to dry out or toughening over time. As a general rule of thumb, select cuts with at least 14 inches of surface fat covering its surface area.

Once the pork shoulder has finished cooking, it’s essential that it rests for 10-15 minutes before cutting and serving it. This allows its juices to redistribute evenly across the meat for a juicier and more flavorful final product. Make sure to slice against the grain as this helps the meat remain tender and succulent. Any leftovers should be stored properly in an airtight container in the refrigerator for 3-4 days or frozen for longer storage options.

Sous Vide

Sous vide is an effective and popular method for cooking pork shoulder, as it allows it to simmer slowly at low temperatures for optimal tenderization and flavor development. Furthermore, sous vide helps retain moisture to prevent dryness or toughness – the ideal cut of pork shoulder to use is one with plenty of marbling or interspersed fat that keeps its juicy and flavorful properties during the cooking process.

Before placing the pork shoulder into a sous vide machine, season it with your favorite spices and herbs to add depth of flavor and create a crisp crust on its surface during cooking. Allowing it to come to room temperature first will ensure an even cooking process with consistent temperatures across its entirety.

Before placing the pork shoulder into the sous vide machine, if desired, sear it first for added color and crunch during its cooking time. This step is optional but may help give a crispy exterior while browning its color nicely.

Once your pork shoulder has finished its long submersion in sous vide, remove and finish it on either the grill or smoker for maximum flavor and delicious crunchiness. Smoky flavors add depth of flavor while roasting adds that perfect crispy outer crust that adds an irresistibly delicious crust!

Pork shoulder is a delicious cut of meat that can be prepared using various methods, from slow roasting and Dutch oven cooking, sous vide, and smoking – each offering their own special touch to this mouthwatering cut of meat. No matter which approach you use, knowing how long to cook pork shoulder at 350 will ensure it comes out juicy, tender and flavorful every time! With some practice you will soon become an expert at creating homemade pork shoulders! Good luck!

Dutch Oven

When cooking pork shoulder in the Dutch oven, it is crucial to properly season and allow enough time for flavors to penetrate the meat before beginning the roast. This helps prevent it from becoming either too greasy or tough during its preparation. In addition, any extra fat must be removed prior to cooking as too much will lead to it drying out the shoulder and rendering it unappetizing; optionally skin and rind can be removed prior to heating as well.

Time required for cooking a pork shoulder in a Dutch oven will depend upon its size and whether or not it contains bones. A bone-in shoulder will take longer to cook than one without bones. A thermometer should also be used to monitor its internal temperature to ensure safe results.

Once the pork shoulder has reached an internal temperature of 145 degrees Fahrenheit, it is ready for serving. To enhance its flavor and maximize flavor, serve it alongside salad or vegetables. Another popular method of cooking pork shoulder is smoking it on the grill – this adds an exciting new dimension without having to invest in expensive equipment.

Pork shoulder can also be braised on the stovetop for a flavorful and tender result, using this method that involves browning it before simmering it in flavorful liquid for several hours until tender. This option works particularly well when dealing with smaller cuts of meat as the cooking juices stay within it rather than having to drain off excess fat later. Braising can further be enhanced by seasoning it with various spices before braising, which adds depth of flavor before simmering it further in flavorful liquid; or glazing with delicious sauce as an added touch before plating it all off for serving!


Pork shoulder is a tender cut of meat that benefits from slow cooking at a low temperature for at least 8 hours, ideally over the course of 24 hours. Otherwise, its moisture could evaporate quickly, leaving behind dry and tough pieces of pork. When grilling pork shoulder it is essential to spritz with water occasionally while checking an internal temperature gauge like an instant thermometer to make sure the internal temperature has reached 145 degrees Fahrenheit before proceeding to slice or shred the piece for best flavor retention and results in more flavorful slices or shredding later on!

Before grilling a pork shoulder, its natural flavors should be enhanced by seasoning it liberally with spices and herbs to produce an optimal rub. Once applied to the meat surface, excess fat or gristle should be removed to ensure an effortless cooking process; optionally adding oil or melted butter coating can prevent sticking to grill or roasting pan surfaces.

Preheating meat prior to placing it on the grill will ensure even and consistent heating at an ideal temperature. Alternately, a hot skillet can be used to sear off portions prior to transferping them to the grill; this helps seal in juices and create an aromatic exterior crust. Once completed on the grill, pork should rest for 10-15 minutes prior to being cut or shredding for optimal results – giving its juices time to redistribute itself and create more juicy pieces of meat!

Meat thermometers are the best way to ensure that pork shoulder has been cooked to an safe, bacteria-free temperature. But if no thermometer is available, fork testing can also work; tender meat that easily breaks apart indicates it has been properly cooked. So whether you’re making pork shoulder for dinner parties or family meals alike, these alternative cooking methods give you another way of enjoying this versatile cut of meat!

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