Pork Shoulder Roast

Store raw pork shoulder on the lowest shelf of your fridge to prevent drips. Wrap tightly or use an airtight container. Once cooked, covered pork keeps 3–4 days in the fridge.

Score the fat cap in a crosshatch pattern before roasting to help rendering and seasoning penetration.

Let the roast come to room temperature for 30–45 minutes before cooking for more even heat distribution.

Plan on 1.5–2 hours per pound at 275–325°F for tender, fall-apart results.

Use a meat thermometer: aim for 190–205°F internal temperature for optimal tenderness in pulled pork.

Rest the roast for 15–20 minutes after cooking before slicing or shredding.

Cooking at too high a temperature, which dries out the meat before the collagen breaks down.

Not allowing enough time—pork shoulder needs patience; rushing leads to tough, chewy results.

Skipping the rest period, which causes juices to run out when you cut or shred.

Trimming away all the fat; some fat is essential for flavor and moisture.