Help!

[JJ_nc]

Can I ask for some help! I've been roasting a 13 pound pork shoulder since 4am. It's still at 140 internal after gas grill at 250 since 4am. I'm throwing in oven. Should I do 300? Hopefully trying to eat in 2ish hours. My first pork shoulder and don't want to disappoint!

 

[pineywoods]

I would wrap in foil and put in the oven at 275-300

 

[JJ_nc]

I would wrap in foil and put in the oven at 275-300

Thanks!

 

[pineywoods]

Your welcome and let us know how it comes out

 

[thirdeye]

A 13# shoulder? Is this a whole shoulder, like the picnic and butt still connected?? The 2ish hours from 140° to tender is likely not happening. Plus you need to factor in some hold time.

I'll bet your thermometer on the gas grill is not accurate and you were cooking at a really low temp. OR, if it feels somewhat tender, maybe your hand-held thermometer is reading low.

 

[jcam222]

I assume you know this but to pull that pork you are looking at a finish temp of somewhere between 198F and 205F. Unlikely you are going to finish in two hours.

 

[JJ_nc]

Thanks to all the help! I did 3 hours at 300 in foil and it finally got to 200. I let rest for another hour. And it was awesome.

 

[JJ_nc]

Here is the finished product!

 

[JJ_nc]

A 13# shoulder? Is this a whole shoulder, like the picnic and butt still connected?? The 2ish hours from 140° to tender is likely not happening. Plus you need to factor in some hold time.

I'll bet your thermometer on the gas grill is not accurate and you were cooking at a really low temp. OR, if it feels somewhat tender, maybe your hand-held thermometer is reading low.

It was split, no bone, picnic and butt when I opened it. So picnic finished ok. But pushed on the butt and it got good. Much better than the picnic alone. My north carolina slaw and vinegar BBQ sauce saved the day!

 

[pineywoods]

Glad it came out good for you. Personally I look for butts in the 9-10 lb range bone in

 

[thirdeye]

It was split, no bone, picnic and butt when I opened it. So picnic finished ok. But pushed on the butt and it got good. Much better than the picnic alone. My north carolina slaw and vinegar BBQ sauce saved the day!

That sounds like a great marketing product. Skin on the picnic end?

I have a really hard time finding a whole shoulder, for a while it was just a special order. Then the markets said unavailable. It's actually easier for me to buy a 100# hog than a whole shoulder.