Reply to First time cooking pork shoulder, please help me!

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[quote=Anonymous][quote=Anonymous]First are you sure that it’s a pork shoulder and not a pork loin roast?  Seems small for a pork shoulder.

Assuming it’s shoulder, if you want to go Italian I’ve always enjoyed this recipe:  https://lidiasitaly.com/recipes/roast-pork-shoulder-roast-vegetable-sauce/

For just two pounds I’d probably cut the high-temp roasting by 30% and get ready to pull it out earlier (use a meat thermometer).

This isn’t “fall off the bone” shoulder as written, but if you left it in for another hour at lower temp you’d get to that stage.  The key for “fall off the bone” shoulder (like pulled pork) is to roast at low temperature (225-250F) long enough to get the internal temperature up to 220F, where the collagen starts to fall apart.  For a full 5-8 lb shoulder that can take up to 8 hours of roasting, but for yours I’d guess just a few hours.[/quote]

that’s a good recipe but I assume that at just 2 lbs, OP’s cut is boneless?

I’d probably just rub with salt, pepper and a little cumin and paprika, then put in the slow cooker brushed with some BBQ sauce (like 1/2-1 cup). That will make for some nice pulled pork sandwiches.

To your point about “fall of the bone” - I believe that is actually overcooked even for pulled pork! I recently followed a recipe that called for an internal temp of 210 and the pork was fully cooked and tender (and can be shredded), but much more juicy than when it is falling off the bone on its own. [/quote]

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