Ah, the sizzle of a perfectly seared steak, the juicy tenderness of a succulent chicken breast, or the mouthwatering aroma of a slow-roasted pork shoulder – there’s nothing quite like the satisfaction of a well-cooked piece of meat.
But as any seasoned chef will tell you, achieving that perfect balance of flavor, texture, and safety is all about cooking meat to the correct internal temperature. Like any other meat, pork shoulder has to be cooked to the proper temperature in order to be both delicious and safe to eat.
What Is The Right Internal Temperature For Pork Shoulder?
The right internal temperature for pork shoulder is 145°F (62.8°C). The temperature should be taken with a food thermometer in the thickest part of the meat. It is important to note that the temperature should be taken in the center of the meat, not the edges.
How To Cook Pork Shoulder To The Right Internal Temperature
The best way to ensure that pork shoulder is cooked to the right internal temperature is to use a thermometer. However, a typical method would be to cook it at a temperature of 203°F (95°C) for 30 minutes per pound.
It is also important to keep in mind that the internal temperature of pork shoulder will continue to rise after it is removed from the heat source. Therefore, it is important to remove the pork shoulder from the heat source when the thermometer reads 145°F (62.8°C). This will ensure that the pork shoulder is cooked to the right internal temperature.
Why Is Internal Temperature Important?
Cooking food to the right internal temperature is essential for food safety. Bacteria can cause foodborne illness when food is not cooked to the right temperature.
Pork Shoulder is particularly susceptible to foodborne illness because it can contain higher levels of bacteria than other meats. Therefore, it is important to ensure that pork shoulder is cooked to the right internal temperature in order to avoid foodborne illness.
When Cooking Pork Shoulder, It Is Important To Keep The Following Tips In Mind:
– Cook pork shoulder at a low temperature over a long period of time to ensure tenderness.
– Season pork shoulder generously with salt, pepper, and other spices of your choice.
– Sear pork shoulder in a hot skillet before cooking to create a flavorful crust.
– Add liquid to the pan while cooking pork shoulder to keep it moist.
– Let pork shoulder rest for a few minutes after cooking before carving or shredding.
Pork Shoulder Recipes
Recipe 1. Slow Cooker Cuban Pork Shoulder
1 pork shoulder (5 to 6 pounds)
1 tablespoon olive oil
1 large yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chicken broth
1/2 cup white wine
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 tablespoon sugar
1/2 teaspoon orange zest
1/2 teaspoon lime zest
2 bay leaves
1/2 cup frozen whole kernel corn
1/2 cup frozen peas
1/4 cup chopped fresh cilantro leaves
1. Trim excess fat from pork shoulder.
2. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, garlic, flour, cumin, paprika, oregano, thyme, salt, and black pepper; cook, stirring, until vegetables are tender, about 10 minutes.
3. Add chicken broth, wine, orange juice, lime juice, sugar, orange zest, lime zest, and bay leaves; bring to a boil.
4. Pour mixture over pork shoulder in a 4-quart or larger slow cooker. Cover and cook on LOW until pork is very tender, 8 to 10 hours.
5. Remove pork shoulder from slow cooker; shred meat with a fork and return to slow cooker.
6. Stir in corn and peas; cover and cook on LOW until heated through, about 15 minutes.
7. Stir in cilantro; serve.
Recipe 2. Roasted Pork Shoulder with Herbes de Provence
1 (4 to 5 pound) pork shoulder
3 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup herbes de Provence
1/2 cup dry white wine
1/2 cup chicken broth
4 cloves garlic, smashed
1 large yellow onion, cut into wedges
2 carrots, peeled and cut into 1-inch pieces
1 celery root, peeled and cut into 1-inch pieces
1 bunch fresh thyme
1. Preheat oven to 425 degrees F (220 degrees C).
2. Rub pork shoulder with olive oil. Season with kosher salt, pepper, and herbes de Provence.
3. Place pork shoulder in a roasting pan. Add white wine, chicken broth, garlic, onion, carrots, celery root, and thyme.
4. Roast in the preheated oven for 1 hour.
5. Reduce oven temperature to 375 degrees F (190 degrees C). Continue cooking for another 3 hours, basting every 30 minutes with pan juices.
6. Remove from oven, and allow to rest for 10 minutes before slicing.
1. Pork Cooking Temperature – National Pork Board. (2021, August 12). https://pork.org/pork-cooking-temperature/#:~:text=The%20safe%20internal%20pork%20cooking%20temperature%20for%20fresh%20cuts%20is,the%20maximum%20amount%20of%20flavor.
2. Cooking Meat? Check the New Recommended Temperatures. (2011, May 25). USDA. https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures#:~:text=minute%20rest%20time.-,Cook%20pork%2C%20roasts%2C%20and%20chops%20to%20145%20%C2%BAF%20as%20measured,best%20quality%E2%80%94juicy%20and%20tender.
3. M. (2023, March 16). The Best Pork Temperature Is 145°F: USDA Recommendation Lower Than Many Think. ThermoWorks. https://blog.thermoworks.com/pork/rethinking-thought-knew-about-internal-temperature-pork/#:~:text=A%20pork%20shoulder%20cooked%20to,F%20(95%C2%B0C).