How Long To Roast a 10 lb Pork Shoulder for Maximum Tenderness and Flavor

As a busy home cook, I’m always looking for recipes that are satisfying, budget-friendly, and easy to make for a crowd. Roast pork shoulder checks all those boxes and more. This cut of meat is packed with flavor, inexpensive, and with the right technique, roasts up juicy and tender with minimal hands-on time.

But to get the best results when roasting pork shoulder, it pays to understand the cut and know how to cook it properly. In particular, when dealing with a large 10 lb pork shoulder roast, it’s key to know exactly how long to roast it in the oven. Undercook the meat and you’ll end up with a tough, chewy disaster. Roast it too long and you can dry it out or burn the outside.

After some trial and error and plenty of research, I’ve discovered the ideal roasting times and temperatures for a 10 lb pork shoulder so that it turns out perfectly cooked with a crispy exterior and luscious, fall-apart interior every time.

Before getting into the nitty gritty of how long to roast a 10 lb pork shoulder, let’s start with the basics. Pork shoulder, also known as pork butt or Boston butt, comes from the upper portion of the front leg of the pig. It’s a well-used muscle on the pig, so the meat has a good deal of connective tissue.

This connective tissue needs to break down through long, slow cooking to make the meat tender. When cooked properly, all that collagen melts into the meat, leaving it succulent and practically falling off the bone (if bone-in). The intramuscular fat also renders out during roasting, keeping the pork shoulder nice and moist.

Pork shoulder is one of the most economical cuts of pork. It’s not the leanest or prettiest piece of meat, but it is one of the most flavorful. When seasoned simply with just salt and pepper, the pork flavor really shines through.

Plus, it’s a very forgiving cut of meat. Due to all that collagen, pork shoulder can stand up to overcooking better than leaner cuts like pork loin. As long as you roast it low and slow, it will turn out juicy and delicious.

Determining the Ideal Cooking Time

Cooking times can vary quite a bit for pork shoulder depending on the size of the roast, bone-in vs. boneless, and cooking temperature. In general, figure on roasting pork shoulder for about 45 minutes per pound.

A 10 lb pork shoulder will therefore take about 7 1/2 to 8 hours in a 225-250°F oven. If cooking at higher heat, the time will decrease. You can estimate 30-35 minutes per pound for a 5-6 hour cook time at 300°F.

Always rely on an instant read meat thermometer over cooking times though. Pork shoulder should reach an internal temperature of 200-205°F when done. At this point, it will be fall-apart tender and ready to carve or shred.

Step-by-Step Method for Roasting 10 lb Pork Shoulder

Follow these simple steps for roasting a 10 lb pork shoulder in the oven for finger-licking, melt-in-your-mouth perfection:

1. Allow the meat to come to room temperature. Take the pork shoulder out of the fridge and let it sit on the counter for 30 minutes. Starting with cold meat will extend the cooking time.

2 Preheat the oven to 450°F. Use a high starting temp to get a good sear on the meat. This will give you nicely browned, crispy exterior.

3. Season the pork shoulder. Rub salt, pepper, and any other seasonings or herbs all over the pork. Go heavier than you think with the salt—it helps the meat retain moisture.

4. Sear the pork. Heat an oven-safe pan (like cast iron) over medium-high heat. Add oil and sear the pork shoulder for 2-3 minutes per side. This caramelizes the exterior.

5 Roast at 250°F for 8 1/2 to 10 1/2 hours After searing, transfer the pan to the oven. Lower the heat to 250°F and roast for about 1 hour 45 minutes per pound, or around 10 hours for a 10 lb pork shoulder.

6. Check the internal temperature. Once the time is up, insert an instant read thermometer into the thickest part of the meat, avoiding bone. It should read 200-205°F when done.

7. Let rest before carving. The pork roast needs to rest for 20-30 minutes before slicing or shredding to allow the juices to redistribute through the meat.

And that’s it! With this simple roasting method, your 10 lb pork shoulder will turn out perfect every time. The initial high heat helps develop a crispy, caramelized crust. Then the long, slow roast at 250°F gently breaks down all that collagen into succulent, fork-tender meat.

Handy Tips for the Best Pork Shoulder

Beyond the basic roasting technique, there are some helpful tips to know to take your pork shoulder to the next level:

• For added moisture and flavor, try making some slits in the meat and rubbing chopped garlic, rosemary, and olive oil into them.

• Pork loves smoky, sweet, and tangy flavors. Rub on brown sugar, cumin, chili powder, or apple cider vinegar before roasting.

• If the pork looks like it’s getting too brown before it finishes cooking, tent it loosely with foil.

• Letting the roast rest after cooking is crucial. It gives those juices a chance redistribute through the meat.

• Carve across the grain of the meat for tender slices. To shred, use 2 forks to pull chunks from the roast.

• Leftovers keep well refrigerated for 4-5 days. Reheat slices in the microwave or use shredded pork for soups, tacos, etc.

With the knowledge of exactly how long to roast a 10 lb pork shoulder in the oven, you can look forward to fall-off-the-bone, ridiculously juicy and flavorful pork every time you make it. This cut is a great budget choice for feeding a crowd.

Just pop a big pork shoulder in the oven in the morning, and you’ll have the makings of a fantastic feast ready with little effort on your part. Enjoy!