145* is fully done for pork now. 180* to 190* is fall apart like for pulled pork. It also renders out most of the fal and gristle. I prefer the higher temps for Boston B*tt and 145* for pork loin, tenderloin, and chops I don't usually buy a pork shoulder

Pork shoulder is a somewhat tougher cut of meat so low and slow is the best method. Figure roughly 30 minutes per pound at 300F or slightly less if you opt for an initial high heat sear. And internal temps of anywhere between 170-180F will give you a tender and flavorful fully cooked roast. Let sit at least 20 minutes (30 is better) before carving.

Well, here I am--still confused. So, if I sear it 15 minutes at 425, then lower the heat to 300, that should be another 2 1/2 hours, right according to gardengal? Timing is critical here as I need to roast to come out of the oven about 12:15--sit down shortly before 1. A couple of my guests are on a fairly tight schedule so I can't have the meal much later. I'm just afraid it might not be done. Some on line sites are telling me 4-5 hours cooking at 300. I don't want falling apart meat, but that would be better than it not being done at all at 12:15 and having to cook it another hour or more. That would be a disaster.

I’m wondering if the cut you’ve chosen is going to give you the slices you are envisioning? My limited experience with pork shoulder is that it is good for pulled meat but not so much for slicing. I’m also wondering if you would do better with a pork loin (loin…not tenderloin) if you want slices

Here is what Kenji Lopez Alt has to say about preparing a pork shoulder

https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe or https://www.seriouseats.com/how-to-use-up-leftover-roast-pork-shoulder

Kenji wrote The Food Lab. He’s my go-to guy for cooking questions.

I agree with gardengal…low heat and slower cooking for pork shoulder which is a tougher, fattier cut. Searing it first is fine and can help seal in flavor. Be sure to remove the roast from the fridge to take some chill off and fully preheat your oven. Yes, pork is safe to eat at 145, but a cut like shoulder/butt can benefit from cooking longer and lower (similar to a beef chuck roast suited for pot roast).

Well, I looked at dozens of recipes on line and the info was just as contradictory as what you all have offered. No insults intended here. I'm going to go for what gardengal (and several sites) has suggested: put it in at 9AM for 15 minutes at 425. Then I'm turning it down to 300 for the next 3 hours, checking the internal temperature the last hour or so, aiming for about 180.

Wish me luck, and Happy Thanksgiving to all.

Have you already bought the pork choulder? I have an excellent recipe for pork loin that is able to be timed exactly and comes out at 145*.

laceyvail, that should work; just keep an eye on it.

As mentioned, pork loin (and tenderloin…a favorite on the grill) can be easy for nice slices. Due to leaner cuts these days, you just don’t want to dry them out.

Happy Turkey Day…that is, Pork Day!😄

Sherry, yes, I bought the pork shoulder last week from a small market that carries only locally farmed meat raised on pasture. It's really the only place I buy meat. All the meat is quite expensive, but I'd rather have very high quality meat, processed in small local slaughterhouses, and just eat less meat.

Just cook it more than the 145, but less than the top temp. I would err on the side of longer, then when at the temp I want, hold at warm in oven or crock pot. Cover with foil or lid if holding, so it doesn’t dry out.

ETA: Have you thought of cooking the day before, resting and slicing. Then keeping the broth in the frig and skimming the fat, reheating the day of serving, using the fat free broth to add moisture.

I pull mine out at 145° and let it rest, loosely covered with aluminum foil while I put the final touches on the rest of the sides. I do the sear at the end. Pop it back into a 400 degree oven for ten minutes. Ready every time and ready to slice. Don't have money to turn a beautiful cut of meat into dried jerky, that no one in my house would eat. 180° is way overdone for pork these days!

PS Houzz sucks anymore 😕

" 180° is way overdone for pork these days! "

Not for a pork shoulder!! Because it is a fatter and tougher cut of meat, it needs longer in a slow oven and 145F is not a sufficient temp for the necessary degree of doneness for that cut.

Speaking of pork, this is always well received (also nice for Christmas!). I pretty much use the tenderloins for this and grill them. The sauce is really tasty; I double it.

Roast Pork with Plum Sauce

1 (2 1/2-3 lb) boneless pork loin (or 3 pork tenderloins)
1-2 tablespoons olive oil

2 cloves garlic, minced
1 teaspoon ground sage
Salt and pepper

Plum Sauce:
1/2 cup plum jam
1 1/2 tablespoons red wine vinegar
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1/8 teaspoon (scant) ground allspice

Preheat oven to 325.

Combine oil, garlic, sage and pepper (I added some salt and olive oil). Rub mixture over pork. Place in roasting pan and bake uncovered till meat thermometer reaches 145.

Combine all sauce ingredients and bring to boil. Reduce heat and cook for 2 minutes. Spread over roast during last 1/2 hour of cooking. Serve remainder of sauce at the table.

"Not for a pork shoulder!! Because it is a fatter and tougher cut of meat, it needs longer in a slow oven and 145F is not a sufficient temp for the necessary degree of doneness for that cut."

I roast it at 200F to an internal temp of 145F. Sear at the end. Perfect for us! Hubby is having leftovers for sandwiches now 😋 I guess I'll just keep doing what I have been doing for the past 25 years!

How long does it take per pound at 200F, angelaid?

"How long does it take per pound at 200F, angelaid?"

The 2.5 lb shoulder roast I cooked Thursday took 2 hours.

Reporting back here. The roast was perfect. 15 minutes at 400 degrees, 300-325 for 3 hours. Meat thermometer read just over 180 but was a little high I think. Anyhow, it was perfect.

Thanks to all. Hope your holiday was as nice as mine.