Cooking a pork shoulder in a convection oven generally takes around 1-2 hours per pound. So for a typical 5-8 pound pork shoulder, you can expect the total cooking time to be 5-16 hours depending on the size and your desired level of doneness.
Quick Answer
For a 5 pound pork shoulder, plan on cooking it for approximately 10 hours at 225-250°F in a convection oven. An 8 pound pork shoulder will need around 16 hours. Check for an internal temperature of 195-205°F when it’s done.
Detailed Answer
Pork shoulder, also known as Boston butt or pork butt, is a large, tough cut of meat that needs prolonged cooking times to become tender and pull-apart. The convection oven’s hot air circulation allows for slightly faster cooking than a standard oven, but it still requires patience.
Here are more specifics on convection oven cooking times for pork shoulder:
- 2-3 lb shoulder: 2-3 hours at 250°F
- 4-5 lb shoulder: 8-10 hours at 225-250°F
- 6-8 lb shoulder: 12-16 hours at 225-250°F
The oven temperature for cooking pork shoulder should be between 225-275°F. Higher temperatures will cause the exterior to overcook and dry out before the interior is done. Lower temperatures will increase cook times.
Convection Oven Benefits
Using a convection oven provides a few advantages over a standard oven when cooking pork shoulder:
- More even heat distribution – the fan circulates hot air around the meat.
- Faster cooking – cooking times can be reduced by 25-30%.
- Better browning – the circulating fan promotes caramelization on the surface.
Monitoring Doneness
Use an instant read meat thermometer to check for doneness, not the pork’s color or texture. Insert into the thickest part of the shoulder away from bone. Pork should reach 195-205°F before removing from the oven.
At this point, the pork will be extremely tender and ready for pulling and shredding with forks.
Resting
Once out of the oven, tent the pork with foil and let rest for at least 30 minutes before pulling or slicing. This allows the juices to redistribute throughout the meat.
Seasoning and Flavor
For added flavor, pork shoulder benefits from dry rubs, brines, spices, and herbs. Try rub combinations like brown sugar, chili powder, cumin, garlic, and onion. Injecting or marinating in apple juice, cola, or vinegar also increases moisture.
Serving and Leftovers
Pulled pork shoulder makes for amazing sandwiches, tacos, burritos, nachos, and more. Shred with two forks. Refrigerate leftovers within 2 hours and use within 4-5 days.
To freeze, let cool completely then wrap tightly in plastic wrap and foil. It will keep for 2-3 months in the freezer.
Conclusion
Cooking pork shoulder in a convection oven takes patience due to the large, tough cut of meat. Plan for approximately 1-2 hours per pound at 225-250°F. A 5 pound shoulder will need around 10 hours, and an 8 pounder closer to 16 hours. Use an instant read thermometer to check for 195-205°F doneness. The convection fan allows for faster cooking than a standard oven by 25-30%.