Boneless Pork Shoulder
Boneless Pork Shoulder
Benefits of Buying Vacuum-Packaged Pork:
- Customization - choose your own size or thickness of roasts, cubes and strips
- Portion control
- Meal planning
- Multiple uses - roasts, pulled pork, tacos, wraps, soups/stews, etc.
What You’ll Need:
- Sharp knife
- Cutting board
- Paper towels
- Freezer-proof packaging
Instructions:
- Use paper towels to absorb any excess meat juices when opening the bag; discard used towels.
- For shoulder: Cut across the grain into desired roast size, or leave whole.
- Ensure pork is cut to a consistent thickness for even cooking. Thicker items will take longer to reach the desired doneness.
- Tightly wrap each package and label with the date, then refrigerate or freeze.
Storing Pork After Cutting
Recommended storage times for maximum quality.
Fresh Pork
Refrigerator: 2 to 3 days at 35°F to 40°F
Freezer: 6 to 12 months at 0°F or below
Leftover Cooked Pork
Refrigerator: 2 to 3 days at 35°F to 40°F
Freezer: 2 to 3 months at 0°F or below
Smoking
Pork Shoulder, Boneless
Slow smoke at 225° F.
(1.15 hours per pound of pork)
Internal temp: 185-190° F at thickest part.
Meat will pull apart easily.
Rest for 10-15 minutes.
Oven Roasting
Pork Shoulder, Boneless
Bake at 350° F.
(30 min. per pound of pork)
Internal temp: 200° F at thickest part.
Meat will pull apart easily.
Rest for 10-15 minutes.
Determining Doneness
For pork (1/2 inch or thicker), insert an instant-read thermometer in the thickest portion of the pork; not touching bone or fat.