Pork shoulder, also known as Boston butt or pork butt, is a flavorful and inexpensive cut of meat that’s perfect for barbecuing. With the right preparation and cooking techniques, you can make incredibly moist, tender and delicious pulled pork from a pork shoulder. This comprehensive guide will teach you everything you need to know about how to bbq a pork shoulder from start to finish.
Selecting and Preparing the Pork Shoulder
When selecting a pork shoulder for barbecuing, choose one that is about 6 to 8 pounds to feed a crowd. Go for a shoulder with a good cap of fat, as this keeps the meat moist and tender as it cooks. Plan on about 1/2 pound of uncooked weight per person.
Prior to cooking, trim off any loose pieces of fat or skin from the pork shoulder. Make sure to leave the fat cap intact, as this renders down and bastes the meat while it cooks.
Apply a rub to the pork shoulder up to a day in advance. A basic barbecue rub includes salt, pepper, brown sugar, chili powder, garlic powder, onion powder and smoked paprika. The salt helps break down the meat fibers while the sugar helps caramelize the outside. The other spices add lots of flavor.
For more moisture and tenderness, you can inject the pork shoulder as well. Use an injection needle to pump a diluted mixture of apple juice, broth and your favorite barbecue sauce deep into the meat.
Finally, let the seasoned pork shoulder sit out at room temperature while you prep the grill. This helps it cook more evenly later on.
Setting Up the Grill
The best way to bbq a pork shoulder is using indirect heat on a charcoal or gas grill. This low and slow cooking method allows the interior of the pork to become fall-apart tender without burning the exterior.
For a charcoal grill, bank hot coals on either side of the grill, leaving the middle empty. Place a drip pan in the center to catch any fat and juices. For a gas grill, turn the burners to medium or low heat on one side. Place the pork over the unlit side.
If desired, add hardwood chunks or chips to the coal bed for extra smoke flavor. Good woods for pork include hickory, oak and apple. Avoid softwoods like pine.
Before placing the pork on, heat the grill to around 250-275 ̊F. Use a grill thermometer to monitor the temperature. The pork will take 8-10 hours to cook, so maintaining an even, low heat is important.
Placing the Pork on the Grill
Once preheated, put the pork shoulder on the grill away from the direct heat source. Pork shoulder benefits from slow cooking at lower temperatures for moist, tender meat.
Place the pork fat side up to protect the delicate meat. If desired, you can position it fat side down toward the end of cooking to crisp up the cap.
Insert one probe thermometer into the thickest part of the pork, taking care not to touch any bones. Monitor the internal temperature of the meat as it cooks, without regularly opening the grill.
Close the grill lid to circulate heat and smoke. Opening the lid repeatedly causes the temperature to fluctuate. Maintain the heat at 250-275 ̊F for best results.
Monitoring and Cooking the Pork Shoulder
Cooking times will vary based on the size of the pork shoulder and grill temperature. Plan for 1 1/2 to 2 hours per pound. A 6-8 pound pork butt will likely take 10-14 hours to fully cook.
Ideally, the internal temperature will rise around 15-25 degrees per hour. If it climbs higher than that, the heat is too high and you risk burning the exterior before the middle cooks through.
Aim to cook the pork until it reaches an internal temperature of around 200-205 ̊F. At this point, the collagen will have broken down into gelatin, leaving the meat incredibly moist and tender.
If preparing pulled pork, you can wrap the pork shoulder in foil when it reaches an internal temp of 165 ̊F. This steam-cooks the meat to complete tenderness.
Baste the pork with barbecue sauce during the last 30-60 minutes of cooking only. Sugary sauces can burn if applied too early.
Testing for Doneness
When the pork shoulder approaches 200 ̊F, use two forks to check for doneness. Carefully shred a bit of meat from the interior. If it pulls apart easily, it’s ready.
You can also poke the pork with your fingertip. If it feels very soft with no resistance, it’s done. The bone should also slide right out when pulled on.
If undercooked, continue cooking until fork or probe tender. Overcooked pork will be dry rather than deliciously moist and succulent when pulled.
Resting and Pulling the Pork
Once cooked, let the pork shoulder rest for at least 30 minutes before pulling. This allows the juices to reabsorb back into the meat.
To make pulled pork, use heat-resistant gloves or tongs to shred and break the pork apart using two forks. Discard any excess fat or bones.
You can also tear the pork into larger chunks or slices to serve whole. Allow guests to pull their own pork with forks.
For extra flavor and moisture, mix your favorite barbecue sauce into the pulled pork. Serve warm on buns with traditional sides like coleslaw and baked beans. Enjoy!
Tips for Maximizing Flavor
Follow these handy tips and tricks to get the most flavor out of your barbecued pork shoulder:
- Apply a savory rub up to 24 hours in advance for added flavor.
- Inject the pork shoulder with a flavorful marinade using an injection needle for extra moisture and taste throughout.
- Use a combination of barbecue rub and sauce to create layers of flavor. Apply rub first, then sauce toward the end of cooking.
- Add wood chips or chunks to the coal bed when barbecuing, like hickory, apple and mesquite.
- Smoke the pork for 1-2 hours at the start for extra smoky flavor.
- Spritz or mop the pork with apple juice, vinegar or broth to keep it moist.
- Let the pork rest before pulling to allow juices to reabsorb for moistness.
- Mix the finishing barbecue sauce right into the pulled pork to add flavor.
Troubleshooting Common Pork Shoulder Problems
Cooking a perfect pork shoulder may take some trial and error. Here are some common issues and how to avoid them:
Problem: Pork shoulder is undercooked and tough.
Solution: Continue cooking until the internal temp reaches 200-205 ̊F and the meat is fork tender.
Problem: Pork is burnt or dried out on outside.
Solution: Maintain grill temp at 250-275 ̊F. Do not apply sauce too early. Wrap in foil if exterior is browning too fast.
Problem: Pork cooks too quickly or slowly.
Solution: Check grill temperature and make sure vents are adjusted properly for airflow.
Problem: Pork shoulder lacks smoke flavor.
Solution: Add more wood chips or chunks to the coal bed while cooking.
Problem: Pork pulls apart but is dry or doesn’t have enough flavor.
Solution: Check internal temperature reached at least 200 ̊F. Baste and wrap pork next time for extra moisture and tenderness.
Frequently Asked Questions
How long does it take to bbq a pork shoulder?
Cook times vary based on size, but plan for about 1 1/2 to 2 hours per pound at 250 ̊F. A 6-8 lb. pork shoulder will take 10-14 hours for tender, fall-apart meat.
What temperature do you cook a pork shoulder at?
Cook at a low temperature of 225-275 ̊F using indirect heat. This allows the interior to become tender without burning the exterior.
How can you tell when a pork shoulder is done?
It’s done when it reaches an internal temp of 200-205 ̊F and the meat pulls apart easily with a fork. The bone should also slide out cleanly.
Should you wrap pork shoulder in foil while cooking?
Yes, wrapping it in foil when it reaches an internal temp of 165 ̊F helps steam the meat to complete tenderness.
What wood is best for smoking pork shoulder?
Good woods include hickory, oak and apple. Avoid softwoods like pine. Apple wood pairs nicely with pork.
Can you put sauce on pork shoulder right away?
No, only apply barbecue sauce during the last 30-60 minutes to prevent burning. Brush it on lightly toward the end of cooking.
How much uncooked pork shoulder is needed per person?
Plan for about 1/2 pound of uncooked pork shoulder per person. A 6-8 lb. shoulder feeds 10-16 people.
Should pork shoulder rest before pulling?
Yes, let it rest wrapped in foil for at least 30 minutes. This allows the juices to reabsorb for moist and flavorful pulled pork.
Conclusion
Barbecuing a pork shoulder requires patience for low and slow cooking, but the incredibly juicy, smokey and tender pulled pork is worth the wait. With the right preparation, seasoning, temperature control and doneness testing, you can achieve competition-worthy barbecue pork shoulder right off your own grill. It makes for amazing tacos, sandwiches and beyond. Just relax, enjoy the process and get ready for phenomenal home-cooked pulled pork.