How Long to Cook a 16 lb Pork Shoulder for Perfectly Tender Meat

Cooking a large 16 lb pork shoulder can seem daunting but with some simple tips and techniques you can achieve fork-tender, juicy pulled pork packed with smoky flavor. Whether you are feeding a crowd or meal prepping for the week, a big pork shoulder is a thrifty and tasty option.

Factors That Affect Cook Time

There are a few key factors that will determine the total cook time for your pork shoulder

Cook method – The cooking method makes a big difference in cook times. Smoking and roasting in the oven are common options, with smoking taking much longer.

Bone-in or boneless – Bone-in pork shoulders take longer to cook since the bone acts as an insulator. Plan for a longer cook time with bone-in.

Size and shape – A 16 lb shoulder is a big piece of meat. The larger and more irregularly shaped the shoulder is, the longer it will need to cook.

Type of smoker – If smoking, cook times can vary based on the type of smoker. Smaller electric smokers may add 1-2 hours to the total cook time.

Target internal temp – Pulled pork is done between 195-205F. Cooking to a higher temp adds more time.

Altitude – At higher altitudes above sea level, adjust cook temps down and times up.

Average Cook Times

Taking these factors into account, here are some general time ranges for cooking a 16 lb pork shoulder:

• Oven roasted – Approximately 18-24 hours at 225-275F.

• Electric smoker – Around 20-26 hours at 225-275F.

• Charcoal or offset smoker – 18-22 hours, smoking around 225-275F.

• Pellet smoker – 18-24 hours at 225-275F with smoke for first 6-8 hours.

These times are just averages based on typical cook methods. The best way to know when your pork shoulder is done is by using a meat thermometer and monitoring the internal temp rather than relying solely on cook times.

Step-by-Step Guide

Follow these steps for tender, flavorful pulled pork every time:

1. Prepare the Pork Shoulder

• Trim – Trim off any loose fat or skin. Leave about 1⁄4 inch of the fat cap.
• Season – Generously season all over with a dry rub. Let rest 30 minutes to 2 hours.
• Inject (optional) – Inject with a flavorful marinade using an injection syringe.

2. Select a Cook Method

Top choices:

• Electric smoker – Set to 225-275°F. Add wood chips or chunks.
• Charcoal smoker – Maintain 225-275°F temp. Use charcoal and flavored wood chunks.
• Oven – Roast at 225-275°F. Can add wood chips in smoker box.
• Pellet grill – Smoke at 225-275°F using pork-friendly wood pellets.

3. Monitor Temperature

• Insert a digital meat thermometer into the thickest part of the shoulder, being careful not to touch bone.
• Maintain the target smoker or oven temp until the pork reaches 195-205°F.
• Expect the stall around 160-170°F where temp will plateau. Power through and wait it out.
• The pork is done when it probes tender and the bone wiggles easily.

4. Rest, Pull, and Serve

• Once at target temp, remove pork and tent loosely with foil. Rest for 30-60 minutes.
• Pull into large chunks, discarding fat and bone.
• Shred and chop meat with bear claws, forks, or your fingers.
• Season again to taste.
• Pile pork high on buns and serve with your favorite bbq sauce!

Tips for Maximizing Flavor

• Brine – Soak the pork in a saltwater brine solution overnight before cooking.
• Rub – Coat all over with a flavorful dry rub with spices and let sit 1-2 hours before smoking.
• Smoke – Use fragrant woods like hickory, apple, pecan, or cherry for great smoky flavor.
• Sauce – Lightly brush with bbq sauce during the last 30-60 minutes of cooking.
• Rest – Letting the pork rest after cooking allows juices to redistribute.
• Pull and chop – Pulling into large chunks rather than shredding gives better texture.

Is It Done?

Since a 16 lb pork shoulder requires such a long cook time, it can be tricky to know exactly when it’s done. Here’s how to tell:

• Temperature – Use a meat thermometer to check for 195-205°F in the thickest part.
• Tenderness – The meat should shred easily and the bone should wiggle loose.
• Appearance – The outside will be dark and crusty. The meat will look moist.
• Toothpick test – A toothpick or fork should slide in with no resistance.

When in doubt, let it cook longer until the pork is completely tender and falling apart. The long cook time allows for more leeway.

Serving a Crowd

A 16 lb pork shoulder feeds a crowd! Here are some serving ideas:

• Pulled pork sandwiches – The classic! Pile on buns with bbq sauce and coleslaw.
• Tacos – Chopped pork, salsa, and all the taco fixings.
• Nachos – Loads of pulled pork over tortilla chips with melted cheese.
• Salads – Top a spinach or wedge salad with chilled pulled pork.
• Breakfast – Wake up to a pork hash with eggs and potatoes.

Leftovers freeze great for up to 3 months. Reheat gently with a little bbq sauce or broth to moisten.

Perfect Every Time

Cooking a big 16 lb pork shoulder requires patience as the long, slow cook time leads to the most tender, flavorful pulled pork. With the right technique, monitoring, and some tips for maximizing smoke and spice, you can achieve competition-worthy pulled pork from your own kitchen. Rely on the thermometer over the clock, power through the stall, and serve up the ultimate crowd-pleaser.