Pork Shoulder

Store raw pork shoulder on the lowest shelf of the fridge to prevent drips. Wrap tightly in plastic or foil. Cooked pork shoulder keeps 3–4 days refrigerated; freeze for up to 3 months.

Trim excess fat before cooking if desired, but leave some to keep meat moist and flavorful.

Bring to room temperature for 30–60 minutes before cooking for more even cooking.

Use a meat thermometer—pork is safely cooked at 190–203°F (87–95°C) for pulled pork; 160°F (71°C) for sliced.

Let rest for 10–15 minutes after cooking to redistribute juices.

Score the skin/fat cap in a crosshatch pattern before roasting for crispier results.

Barbecue sauce, hot sauce, and smoky spices (cumin, paprika, garlic)

Acidic elements: vinegar, citrus, tomatoes

Aromatics: onion, garlic, ginger, chiles

Low-acid wines and beer for braising (lager, cider)

Cooking too fast or at too high a temperature—low and slow breaks down connective tissue; high heat dries it out.

Not seasoning deeply enough; rub seasoning under the skin and into crevices.

Skipping the rest period after cooking, which causes juices to run out when sliced.

Using a cut too lean (e.g., tenderloin) when a recipe calls for shoulder; these cuts need fat for flavor and texture.