Roasting a pork shoulder overnight requires less fussing and results in more flavor. Cooking pork at a lower temperature for a longer time helps tough connective tissue break down and lets more fat melt into the meat, making it juicer and more tender. Whether you want a traditional roast for carving or barbecue pork for pulling, low and slow is the answer.
Pork Shoulder
Depending on what type of pork shoulder roast you buy, you’ll have more or less bones and fat. Three common types of pork shoulder roasts include the arm picnic, arm roast and Boston butt. Talk to your butcher about the dish you are preparing. If you want a healthier cut of meat, you’ll want less fat. If you are making traditional barbecue, the more fat the better.
Traditional Roast
To make a traditional roast, create a spice rub for the shoulder. This should include some salt, then seasonings such as pepper, garlic, paprika, onion powder, cayenne pepper or other favorites. Apply the rub, pressing it thoroughly into the meat. Place it on a rack inside a baking pan to let excess fat drip away from the meat. An alternate method is to fill the bottom of your pan with your favorite vegetables and place your roast on top of them.
Preheat your oven as high as it will go to start the roast, recommends celebrity chef Jamie Oliver. Starting the shoulder at a high temperature will seal juices in before you turn the heat down and finish the roast. Cook the roast for approximately 20 minutes, or until the outside begins to form a dark crust. Turn the oven down, then cook overnight, depending on the size of the roast and how done you want it. Oliver recommends nine to 12 hours for an 11- to 13-pound roast. Other guidelines include approximately 45 minutes per pound. The smaller the roast, the lower the temperature you will use if you want to extend your cooking time. During the cooking process, you can baste the roast every 60 minutes with the juices that have dripped off if you want to keep it moist. Aim for an internal temperature of 190 degrees F.
Barbecue
To roast a pork shoulder for barbecue, leave all of the fat on the meat. Season your meat with a dry rub, or start the meat without sauce if you plan to make a wet barbecue. Some cooks like to rub the meat, then baste, or “mop” the pork during the cooking process.
Preheat your oven to 250 degrees and place the shoulder directly on the baking pan with the fat-side up. This will allow the fat to seep into the meat as it melts, giving it more flavor and tenderness. Cook the roast, adding barbecue sauce with a brush every after the first hour. Cook the meat until it is tender enough to pull apart with a fork or your fingers.
Serving
After you remove the roast from the oven, let it sit. Resting meat before you cut or pull it allows fats that have bubbled to the surface to re-absorb back into the meat. Slice a traditional roast on a bias, or angle, with a sharp knife. A dull knife will force you press down on the meat, forcing juices out of it.
To pull pork, use your hands or one hand and a fork. Shred the pork into thin strands. Put the meat into a sauce bowl as you pull it, and sauce the meat when you are finished pulling all of it.