How to Cook a Pork Shoulder at 300 Degrees Fahrenheit
A tender, juicy and flavorful roast that is smothered with fresh herbs and drizzled with a rich honey glaze! An easy go-to for entertaining guests and feeding your family!
Cooked till golden brown and dripping with a homemade honey sauce, this pork shoulder roast is tender, easy to prepare and a family favorite!
A pork shoulder roast (that’s where you get your Pulled pork sandwiches) is by far one of the most favorite main dishes at parties and events and is commonly served with bbq sauce, potato chips, and soft drinks.
Here we are going to make Pork shoulder roast with healthy, simple ingredients, and no processed seasoning mixes. It is an easy staple dinner that can be prepared ahead of time for less stress and can be enjoyed with a wide range of sides, from roasted potatoes, to salads, to rolls.
Cooking up a pork roast is almost like chicken breast; it is versatile, providing various uses with the cooked meat in other recipes. From pork tacos, to loaded pork baked potatoes, the creative ideas are endless! It is an easy and delicious protein source to have cooked on hand in the fridge. The next day it’s ready to be thrown together into another meal.
why cook Pork Low
A popular method for cooking a pork roast is to use a smoker (many love that smoky flavor that the meat possesses afterwards). While the smoker method does give a good smoked and meaty flavor, not everyone owns or has access to this wonderful contraption!
Using the oven to bake a pork shoulder, can still give you a rich, tender and flavorful roast to serve on the dinner table!
Another common method that both home cooks and professionals use for cooking pork shoulder is with the slow cooker (also known as Crock pot). This method is great for slow cooking to get that moist and tender meat, all while having the convenience of prepping the meat and then being able to turn it on and walk away. Not having the pressure to monitor the cooking food and being able to leave the house or focus on other things at home, are all conveniences that help productivity. Not to mention, you’ll be less stressed over making dinner.
The instant pot can also be used to cook a pork roast in but it is not a “slow cook” – remember its’ name – it cooks fast! While this is an option in a pinch, you will not get the same results as you would when you slow cook the meat, like in the oven.
While I highly recommend smoked or slow cooked pork roast, I know that not everyone has one of these appliances in their house, or for other various reasons, prefers to cook the meat in the oven, and that’s ok! This recipe post is for you so keep reading!
Cooking your pork on low does these things:
Overall moist and tender meat
Softens the connective tissue making the meat more tender
The natural fats bastes and flavors the meat as it slow cooks
Provides even cooking
Pork Butt Versus Pork Shoulder
Talking to the butcher, I discovered that both the butt and shoulder are considered the same because they come from the same area. Researching this, I found there is a slight difference in the exact cut but both can be used for this recipe.
Pork shoulder is a versatile cut of meat that is a long-time traditional favorite for classic BBQ pulled pork sandwiches. It’s also a popular cut for sausages and other processed pork products.
When considering what type of pork to cook, there are many options to choose from. Depending on what cut of pork you are wanting, each one has some good cooking options for a fantastic meal!
Some common favorites are pork chops, Boston butt roast, pork tenderloin, and baby back ribs. Each pork cut has its specialties and levels of flavor, tenderness and cook time.
Make sure you research how much cook time the piece of meat you cook will need. In addition it’s helpful to check any other specific information to know about it. Use a meat thermometer to check the meat at the end to ensure it has cooked long enough.
Kitchen tools you’ll need
- Measuring cups and spoons
- Baking dish to hold a large roast
- Meat thermometer
Ingredients for Cooking Pork Shoulder
One 3-5 lb Boneless Pork Shoulder Roast (note – a smaller size roast can be used according to your preference. Keep in mind to adjust the cooking time and to use a temperature to check for doneness earlier)
3 Sprigs Fresh Rosemary
3 Sprigs Fresh Thyme
2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1/4 Cup Dark Sugar such as Brown, coconut or Maple
1 Cup Water or Broth for Baking Dish
For Drizzling:
1/4 Cup Honey
1 Tablespoon Apple Cider Vinegar
How to make pork shoulder roast
You will want to rinse off your pork shoulder and then pat dry. Check the weight to make sure you know how long to aim for cooking it.
Preheat oven to 300 Degrees Fahrenheit.
In small bowl mix together finely chopped rosemary, sage, salt, pepper, and sugar.
Score the pork over fatted area with a sharp knife. Smother the pork with the herb mixture being sure to get mixture inside cut areas.
Pour water/broth into bottom of dutch oven, then place the pork fat side up into the dutch oven.
Cover and place in the oven, cooking 40 minutes per pound.
While cooking use a small saucepan to warm honey and apple cider vinegar until liquified.
When timer goes off for the pork, uncover and use a meat thermometer to check that internal temp is at least 140 degrees Fahrenheit. Return to oven if needed.
When internal tempurature reaches 140 degrees Fahrenheit, remove from oven and increase heat to 450 Degrees Fahrenheit. Drizzle pork with honey and apple cider vinegar mixture. Return to 450 degrees oven uncovered for 5-8 minutes. Allow to cool 10 minutes before serving.
Cooking Time for Pork Shoulder at 300°F
When cooking pork shoulder (also known as pork butt) at 300°F, the general guideline is to allow approximately 45 to 50 minutes per pound.
For example, a 7.5-pound pork shoulder would take approximately 5 to 6 hours to cook thoroughly.
| Weight of Pork Shoulder | Cooking Time (at 300°F) |
|---|---|
| 5 lbs | 3.75 to 4.2 hours |
| 7 lbs | 5.25 to 5.8 hours |
| 8 lbs | 6 to 6.7 hours |
| 10 lbs | 7.5 to 8.3 hours |
Aim for an internal temperature of about 205°F for tender, pull-apart pork.
Allow the pork to rest for at least 30 minutes after cooking. This helps the juices redistribute, making the meat more flavorful and tender.
Directions for making Pork Shoulder
Pork Shoulder
Sweet honey ham shoulder roasted in the oven
Ingredients
- One 3-5 lb Boneless Pork Shoulder roast
- 3 Sprigs Fresh Rosemary
- 3 Sprigs Fresh Thyme
- 2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/4 Cup Dark Sugar such as Brown, coconut or Maple
- 1 Cup Water or Broth for Baking Dish
- For Drizzling:
- 1/4 Cup Honey
- 1 Tablespoon Apple Cider Vinegar
Instructions
- Rinse off your pork shoulder and pat dry being sure to check it's weight. Preheat oven to 300 Degrees Fahrenheit.
- In small bowl mix together finely chopped rosemary, sage, salt, pepper, and sugar. Score the pork over fatted area with a sharp knife. Smother the pork with herb mixture being sure to get mixture inside cut areas.
- Pour water/broth into bottom of dutch oven, then place the pork fat side up into the dutch oven.
- Cover and cook 40 minutes per pound. While cooking use a small saucepan to warm honey and apple cider vinegar until liquified. When timer goes off for the pork, uncover and use a meat thermometer to check that internal temp is at least 140 degrees Fahrenheit. Return to oven if needed.
- When internal tempurature reaches 140 degrees Fahrenheit, remove from oven and increase heat to 450 Degrees Fahrenheit. Drizzle pork with honey and apple cider vinegar mixture. Return to 450 degrees oven uncovered for 5-8 minutes. Allow to cool 10 minutes before serving.
Top tips for cooking a pork roast:
Cook at a lower temperature for the most moisture retention.
Test for doneness with a internal thermometer the prevent overcooking or undercooking!
Use a bone-in piece of roast to create more even cooking around the bone and possibly a more juicy texture.
Storing leftover Pork
Having leftovers on hand of this delicious roast is a great idea! Whether you have company coming over soon, or just want leftovers on hand to pull out of the fridge or freezer, here are some tips that will help you to still have that tender and juicy meat later on.
How to store: If you are not eating the roast at all that day, then store it whole! By keeping it whole, it will help it to retain some if its moisture. Transfer the cooled meat to a container of choice or wrap in foil and place in the fridge. (Alternatively you can just place the roasting pan straight into the fridge after it has cooled down.) Save the pan drippings too.
How to reheat: To reheat the roast later, put desired amount of meat into a pot or baking dish. Add several tablespoons of the saved pan drippings, and about 1/2-1 cup broth or water and place a cover on top. If heating on the stovetop, cook on medium for about 10 minutes, checking often, and if using the oven, then heat at 350 for about 30-45 minutes.
To freeze for later: Shred the meat first, then transfer to baggies or container of choice, and store in the freezer. Don’t forget to label your bags or containers!
Ways to use up leftover cooked pork shoulder roast
- Pulled pork sandwiches
- Freeze for later use
- Pork BBQ pizza
- Pork tacos
- Pork loaded baked potato
- Pork quesidias
- Pork sliders
- Pork chili
- Pork fried rice
- Pork nachos
Let me know how this works for you or if you have a special seasoning you use with your roast!
From the Hilltop,
