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Tender Pork Shoulder in the oven

Juicy Pork Shoulder

  • Author: Leigh Oskwarek
  • Total Time: 3 Hours
  • Yield: 21 Servings (6 oz per Serving) 1x


Pork Shoulder cooked in the oven is one of my favorites. I love the shoulder portion of the meat because once it is slowly cooked it turns out to be tender and juicy, with the best flavor. If you have ever had a smoked pork shoulder then you already know that it is the tastiest ham you can buy because of the marbling running through it. They are a large cut of pork and will feed several people at a lower cost than if you made tenderloin.


  • 78 lb whole pork shoulder, bone-in 
  • 1 tsp salt 
  • 1 tsp black pepper 




Use a baking rack to elevate the pork shoulder so that it doesn’t sit in its own grease.

Put the fat side up so that it will baste as it cooks.

If you cut the thick fat cap into bite-size pieces before baking the pork shoulder then it will make it easier for you to enjoy the crispy skin on top. 

Like all meats, resting it when it comes out of the oven will always make your meats remain tender and juicy.

Storing: To store your pork shoulder after it is cooked, just wrap it in an airtight container or a Ziploc bag and put it in the refrigerator. It will keep about 5 days if wrapped properly.

Reheating: In order to reheat your pork shoulder without drying it out, you can heat it in the microwave for 1-2 minutes, loosely covered. Or you could spread it out on a baking tray that is covered in foil and heat it in the oven at 325-350 degrees for about 10 minutes.

Freezing: Place the leftover pork shoulder meat in an airtight container and then stick it in a plastic Ziploc bag and freeze it. You could also do the opposite by putting the meat in the Ziploc in single-serving portions and then put the baggies into the plastic container. The meat will stay fresh for 3-4 months in your freezer if you wrap it properly.

  • Prep Time: 15 minutes
  • Cook Time: 2 1/2 - 3 hours
  • Category: Main Courses
  • Method: Baking
  • Cuisine: American

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