+
Home Cooking

Cooking Pork Shoulder for the first time

mgp2675 | Jan 11, 201807:09 AM     11

I am a somewhat experienced cook, but somehow I have never actually cooked pork shoulder before. It's so good and it's relatively inexpensive, so I want to give it a try this Monday since I'm off.

I'm following a recipe and I'm going to marinate it for 24 hours before cooking it. The recipe calls for a 4-5 lb boneless pork shoulder. I have a few questions:

-If I were to buy a larger cut of meat (say anywhere from 6-10 lb,), obviously I would increase the amount of ingredients I'm using for the rub and everything else, but would I just cook it longer? For a 4-5 lb roast it says to cook it uncovered at 425 degrees for 30 minutes, and then cook for three hours at 325 degrees. Would I just double the cooking time at 325 degrees if it was double the size?

-Does it matter if it's bone-in or boneless? I would prefer boneless because there are less obstacles, and the recipe calls for this. However sometimes there are deals for one or the other. I know there is a difference between a shoulder, boston butt, etc., but if I'm just looking to cook it low and slow and get tender meat as a result, does it really matter?

-If I do get a larger cut of meat, my fiance and I will not be able to eat all of it before it goes bad. Could I freeze some of the cooked pork when it's finished?

Thank you so much to anyone who read this and can offer some good advice!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...

Foil Packets Are Your Best Camping Food Friend
Recipe Round-Ups

Foil Packets Are Your Best Camping Food Friend

by Joey Skladany | Going camping? Foil packets are the best way to cook your food (and they're pretty great in the oven...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.