Cooking pork shoulder in the oven?
  Re: (...)
I'm making the BBQ pulled pork from issue 39 but want to make it in the oven since it's WAY too cold for bbqing here! Brrrrr!
Any ideas how long to cook and what temp?

Here's the original recipe. (one of my favorites!)

Barbequed Pork Rub - Issue 39 June 2003
For One 8-LB Pork Shoulder

1/4 Cup Kosher Salt
1/4 Cup black pepper
1/4 Cup Chili Powder
1 T. Dried Oregano
1 T. Dried Thyme
1 t. Cayenne

1 8 lb. Pork Shoulder (Boston Butt)

Combine all rub seasonings.
Coat the shoulder with the rub, massaging into the meat.

Indirect heat: Grilling indirectly is for cuts of meat that take a long time to cook (it's like baking in the oven). Set up the grill so that half has fire and the other half does not. Cooking is done on the area where there is no fire underneath, but there’s still plenty of heat.
This can be done easily on both gas or charcoal grills. For a gas grill, simply turn one burner on medium-high, keeping the other burner turned off. For a charcoal grill, when the briquets have turned white, rake them to the sides and cook the meat in the middle of the grate.
Smoke: Whether you use a gas or charcoal grill, you'll need smoke for authentic barbecue flavor. Creating it on a charcoal grill is a no-brainer-- just add pieces of water soaked wood directly onto briquets. Aromatic woods like hickory, apple, mesquite, or cherry deliver plenty of that real barbecue flavor you want.
But gas grills are a different story. Ashes from the burning wood could clog the burners, so wrap pieces of dry wood in an aluminum packet shaped like a beggar’s purse—this allows the smoke to escape easily. Then put packet on grilling grate directly over the fire.

1. Place chunks of wood in a foil pack--use two layers. Bundle packet leaving a hole at the top so smoke can escape.
2. Coat shoulder with rub. No need to let it sit--it'll have plenty of time to absorb flavors on the grill.
3. Preheat one side of the grill to medium-high. Place smoke packet over the fire, drip pan under unlit side.
4. Place pork over drip pan and grill for 3 hours. Check every hour to make sure there's plenty of smoke.
5. Smoking takes 3 hours. Add wood packets as needed to keep plenty of smoke circulating.
6. Once smoking is complete, wrap pork in two layers of foil, crimping edges to seal in moisture. Return to grill: cook 2 hours.
7. After 2 hours, insert thermometer into thickest part of meat. You want to hit 180 degrees.
8. Keep foil around the meat and let rest off heat for 30 minutes. It's now ready for pulling with fork or fingers.

Don't worry about the red ring around the meat. It' not undercooked but rathter a natural reaction to the smoke.

Grilling for Pulled Pork:
Smoking: Before wrapping, smoke the shoulder for three hours for real pit barbeque flavor. Monitor this stage every hour to insure there's continual smoke. Make more packets and add them if needed.
Rotating: Rotate the meat three times for even cooking. Don't rotate anymore than this because the grill can lose too much heat each time the lid is opened.
Wrapping: Wrapping the pork shoulder in aluminum foil is not standard operating procedure for the true pitmeister, but it serves our purpose for several reasons. First, true barbecue is supposed to use only dry heat which concentrates flavor as moisture is taken away. But by wrapping, the natural meat juices are recycled back into the meat, creating plenty of moisture and flavor.
Second, wrapping shortens the cooking time. Smoking a shoulder using traditional methods can take up to ten hours, but this method cuts the time in half.
Finally, using this method is forgiving. Once wrapped, you can practically forget it. Cook to an internal temp of 180 degrees so the fat renders but pork remains juicy.
  Re: Cooking pork shoulder in the oven? by Lisa152 (I'm making the BBQ p...)
Don't worry about the smoke--sprinkle with Spanish smoked paprika along with the other seasonings. Put it on a rack in a deep baking pan and roast all nite covered at 225--I don't think you can overcook it--it should be falling apart in the morning.
"He who sups with the devil should have a. long spoon".
  Re: Re: Cooking pork shoulder in the oven? by Old Bay (Don't worry about th...)
I have to agree and would recommend pulling it at an internal temperature of about 145 to 155 or wait until it is falling apart.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
  Re: Re: Cooking pork shoulder in the oven? by Old Bay (Don't worry about th...)
" Put it on a rack in a deep baking pan and roast all nite covered at 225-- "

That's what his brother did New Year's Eve. When we got there at 9am the next morning, he was pulling it and making his sauce. Put it in the slow cooker, and it was fabulous.
Practice safe lunch. Use a condiment.

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