How Long to Cook a Pork Shoulder at 300 Degrees for Perfectly Pulled Pork

Cooking pork shoulder, also known as pork butt, pulled pork, or Boston butt, is a delicious way to prepare this flavorful and inexpensive cut of meat. While traditional methods call for cooking a pork shoulder “low and slow” at around 225-250 degrees F for upwards of 12 hours or more, there is a much faster way to cook pulled pork while still achieving tender, juicy and flavorful results – by smoking the pork butt at 300 degrees

In this article, we will cover everything you need to know about cooking a pork shoulder at the higher temperature of 300 degrees F. Here’s what we’ll discuss:

• Benefits of Cooking at 300 Degrees vs Low and Slow
• Estimated Cook Times Per Pound at 300 Degrees
• Step-by-Step Instructions
• Tips to Ensure Perfect Pulled Pork
• How to Tell When It’s Done
• Resting, Pulling, and Serving the Pork

Benefits of Cooking Pork Butt at 300 Degrees

Cooking pork shoulder at the higher temperature of 300 degrees F allows you to shave considerable time off the traditional low and slow smoking method. While cooking around 225-250 degrees can take 12-18 hours, by increasing the heat to 300 degrees you can cut the cook time nearly in half. Here are some of the benefits of this faster 300 degree cooking method:

• Shorter Cook Time – You can smoke a pork butt in around 5-7 hours at 300 degrees instead of 12+ hours at lower temps. Great for when you’re pressed for time.

• More Sleep – No need to wake up crazy early to start the long, slow cook. A 300 degree smoke lets you sleep in a bit more.

• Less Baby-sitting – The higher heat means less time tending the smoker and monitoring the meat. More time for other things.

• More Bark Formation – The higher temp helps develop a nice, crispy, flavorful bark on the outside of the meat.

• Moist and Tender Results – Despite the shorter cook time, the pork still ends up just as moist and tender when cooked to the proper internal temperature.

While a 300 degree smoke does mean you miss out on some of the ultra-smokey flavor from the extended low and slow smoke time, the faster method still infuses plenty of tasty smoke into the meat in a fraction of the time. The pork turns out extremely juicy and delicious.

Estimated Cook Times Per Pound at 300 Degrees

To estimate the total cook time for smoking a pork butt at 300 degrees F, a simple rule of thumb is to calculate approximately 45 minutes per pound.

So for example:

• 5 lb pork butt: 45 min x 5 lbs = 3.75 hours
• 7 lb pork butt: 45 min x 7 lbs = 5.25 hours
• 10 lb pork butt: 45 min x 10 lbs = 7.5 hours

These cook times are just estimates, as each piece of meat cooks a little differently. Always rely on a meat thermometer to determine when the pork is fully cooked and tender, which brings us to our next section…

Step-by-Step Instructions for Smoking Pork Butt at 300°F

Follow these simple steps for smoking juicy, tender pulled pork in around 5 hours instead of the usual 12+ hours at lower smoker temperatures:

1. Prepare the Pork Butt

• Start with a bone-in pork butt, ideally between 5-8 lbs.
• Remove any excess fat cap or skin.
• Rinse the pork and pat dry.
• Coat all sides with yellow mustard to help the rub stick.
• Apply your favorite pork rub generously on all sides.
• Refrigerate overnight for best flavor (optional).

2. Preheat Smoker to 300°F

• Set up your smoker or grill for cooking at 300°F.
• Use indirect heat – no direct contact between meat and heat source.
• Wood chunks or soaked wood chips for flavor. Try hickory, apple, cherry.
• Let the smoker preheat to 300 degrees before adding the meat.

3. Add Pork Butt

• Place seasoned pork butt on the smoker grate fat-side down.
• Insert a digital meat thermometer into the thickest part of the meat, not touching bone.
• Smoke at 300°F for approximately 1 hour 45 min per lb, until internal temp reaches 165°F.

4. Wrap and Continue Cooking

• Once pork internal temp hits 165°F, remove butt from smoker.
• Wrap tightly in foil to help steam and tenderize.
• Return wrapped pork to smoker, fat-side up.
• Continue cooking at 300°F until internal temp reaches 200-205°F.

5. Rest and Pull

• Remove pork from smoker once it reaches 200-205°F internal temp.
• Let rest wrapped for at least 30 minutes, up to 2 hours.
• Unwrap and pull/shred meat, discarding excess fat.
• Season with reserved juices and more rub or sauce as desired.

Following this simple 300 degree smoked pork butt method, you’ll have succulent pulled pork with a nice smoky bark ready in around 5 hours as opposed to 12+ hours the traditional way. Let’s look at some tips for ensuring perfect results every time.

Tips for Perfect 300°F Pulled Pork

Here are some helpful tips and pointers for achieving the best results when cooking pork shoulder at 300 degrees:

• Use a thermometer – Don’t rely on cook times. Always cook to temperature using a reliable digital meat thermometer. Shoot for 200-205°F.

• Let it rest – Resting is vital to allow juices to redistribute and for easy shredding. Rest at least 30 mins, up to 2 hours wrapped in foil after cooking.

• Pull with care – Use forks or bear claws to gently pull and shred meat once rested. Try not to manhandle pork too much to avoid drying it out.

• Keep it moist – Save drippings from foil to mix back in with pulled meat to keep it moist. Also spray with apple juice or broth if needed.

• Crisp up the bark – If bark is soft after wrapping, you can unwrap and put back in smoker for 15-30 mins to recrisp bark.

• Reheat carefully – Low and slow in oven at 250°F or moist indirect heat works best for reheating leftover pulled pork to avoid drying out.

How to Tell When Pork Butt is Done at 300°F

As we’ve stressed already, always rely on an instant read digital meat thermometer to determine doneness rather than cook times. Pork shoulder cooked to 200-205°F will be fall-apart tender and juicy.

Here are signs your pork butt is done cooking when using the 300 degree method:

• Internal temperature – Thermometer inserted into thickest part of meat reads 200-205°F

• Bone wiggle – The bone should twist and turn easily with a light tug when pork is fully cooked.

• Toothpick tender – A toothpick or skewer should slide into the meat very easily when done.

• Visual test – Meat should appear very tender and shred easily when poked with a fork.

The temperature guidelines apply whether you are cooking the pork butt low and slow or using the faster 300 degree method – always cook until it hits around 200-205°F internally for ideal pulled pork.

Resting, Pulling, and Serving Juicy Pulled Pork

You’re almost to the finish line! Here are the last steps once the pork butt is cooked:

• Let It Rest – As mentioned, allow the pork to rest still wrapped for 30-60 mins once it finishes cooking and hits 200-205°F internal temp. This important step allows juices to redistribute through the meat.

• Pull the Pork – Use bear claws or forks to gently pull meat into shreds and pieces. Discard any unrendered fat chunks.

• Mix In Juices – Add reserved juices from rested foil packet back into pulled pork to keep it moist. Lightly mix.

• Season to Taste – Flavor the meat by mixing in more of your favorite rub, barbecue sauce, apple juice, etc.

• Serve and Enjoy! – Pile high on burger buns for pulled pork sandwiches. Or try smoked pork tacos, nachos, pizza, etc. So versatile!

Refrigerate any leftovers within 2 hours. Reheat gently to serve again. Freezes well up to 3 months.

As you can see, smoking pork shoulder at the higher temperature of 300 degrees F allows you to cut the cook time nearly in half while still delivering deliciously juicy pulled pork full of smoky flavor.

Give this faster 300 degree method a try the next time you cook pulled pork. You’ll shave hours off the traditional low and slow cook time while enjoying seriously tasty smoked meat. Just make sure to use a thermometer for perfectly cooked pulled pork every time.