Pulled Pork Shoulder

[Jimbeam3678]

Hi in an effort to keep me and my friends awake until the early hours to watch the Mayweather fight I'm cooking a pork shoulder.

The weight is going to be 6KG~ how long will this take roughly to get up to an internal temp of 89 Oc ?

 

[Jimbeam3678]

I was going to cook it at 150 Oc in a fan oven. So I'm looking at around 9 hours?

 

[Jimbeam3678]

So whats the best approach wrap it in foil ? Or just cook it low for 12 - 16 hours?

 

[Jimbeam3678]

I'd cook it at 110C for the full period, yeah. Wrapping it in foil is optional. You will get a crispier crust ("bark") if you don't wrap it in foil but it will take longer to cook. You'll also run the risk of it drying out in a regular oven. I'd personally stick it in a roasting pan with a ton of chopped up onions beneath it. They may or may not help it stay moist but either way at the end of the cooking process you'll have a lot of very tasty roasted onions covered in pork juices

Basically, ganesh's advice above is pretty much what you should go for. I personally would cook at 110C rather than 120C but either can work.

Cheers for the advice so 110 Oc in a fan oven for anywhere between 12 and 16 hours, basting it to avoid it drying it out. Is it worth putting a tray of water in as well to help keep it moist.

Wish I'd stayed with cooking a fore rib

 

[Jimbeam3678]

You have got me worried about it drying out

I've done pork shoulder before on a smaller scale without any issues but on a larger scale it seems a little daunting !