how long to cook a 12 pound pork shoulder

3 min read 24-01-2025

how long to cook a 12 pound pork shoulder

Cooking a 12-pound pork shoulder results in a flavorful, tender masterpiece – perfect for pulled pork sandwiches, tacos, or a hearty main course. But knowing how long to cook it can be tricky. This comprehensive guide will walk you through the process, ensuring your pork shoulder is cooked to perfection every time.

Understanding Cooking Time

The cooking time for a 12-pound pork shoulder depends on several factors:

Cooking Method: Slow cookers, smokers, and ovens all yield different cooking times. Slow cookers generally take the longest, while ovens offer a faster, albeit less tender, result. Smokers provide amazing flavor but require more time and attention.
Desired Tenderness: Do you prefer fall-apart tender, or slightly more resistance? Longer cooking times lead to more tender meat.
Bone-in or Boneless: Bone-in shoulders take longer to cook because the bone conducts heat differently.

General Rule of Thumb: Plan on roughly 1.5 to 2 hours per pound for a 12-pound pork shoulder, regardless of the method. This translates to 18-24 hours for low and slow methods like slow cooking or smoking, and 12-16 hours in a slow oven. However, always check for doneness using a meat thermometer, rather than relying solely on time.

Cooking Methods & Time Estimates

Here's a breakdown of cooking times for different methods:

Slow Cooker

Time: 18-24 hours on low, or 8-10 hours on high (although 18-24 hours on low is generally recommended for optimal tenderness).
Instructions: Season the pork shoulder generously. Place it in your slow cooker, fat side up. Add a cup or two of liquid (broth, apple cider, etc.) to the bottom. Cook on low until the internal temperature reaches 195-205°F. Shred and serve.

Oven (Low and Slow)

Time: 12-16 hours at 250°F (120°C).
Instructions: Season the pork shoulder. Place it fat side up in a roasting pan. Add a little liquid to the bottom of the pan. Cover tightly with foil. Cook until the internal temperature reaches 195-205°F. Rest for at least 30 minutes before shredding.

Smoker

Time: 18-24 hours, depending on your smoker and desired smoke flavor.
Instructions: Season the pork shoulder generously with your favorite rub. Smoke at 225-250°F (107-121°C) until the internal temperature reaches 195-205°F. Wrap in butcher paper around the 160°F mark for extra moisture. Rest and shred.

How to Check for Doneness

The most reliable way to ensure your pork shoulder is cooked through is by using a meat thermometer. Insert the thermometer into the thickest part of the shoulder, avoiding the bone. It should read:

195-205°F (91-96°C): This is the ideal temperature for perfectly tender, juicy pulled pork. At this temperature, the collagen will have completely broken down, resulting in incredibly tender meat.

Resting is Key

Once your pork shoulder reaches the target temperature, resist the urge to immediately shred it. Let it rest, covered, for at least 30 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

Troubleshooting

Pork shoulder is dry: You likely cooked it at too high a temperature or didn't rest it long enough. Try a lower temperature next time, and always rest! Adding a little extra liquid during cooking can also help.
Pork shoulder isn't falling apart: It might need more time. Continue cooking until it reaches the target temperature.

Conclusion

Cooking a 12-pound pork shoulder may seem daunting, but with the right approach and a little patience, you'll be rewarded with incredibly tender and flavorful pulled pork. Remember to use a meat thermometer, plan for adequate cooking time, and always allow for resting. Enjoy!