Updated 30 September 2026
Pork shoulder is the cut that makes pulled pork, slow roasts and the best pork casseroles. It is marbled with fat and connective tissue, which is exactly why it rewards a long, gentle cook: after a few hours it turns soft, juicy and easy to pull apart. This guide shows you how to cook a boneless pork shoulder, for slicing or for pulled pork, in the oven or slow cooker.
Quick answer (1.5kg boneless pork shoulder): for slicing, roast at 220°C (200°C fan) for 30 minutes, then 160°C (140°C fan) for about 2½ hours. For pulled pork shoulder, cook covered at 150°C (130°C fan) for 4½–5 hours until it pulls apart easily.
Pork shoulder cooking times
| Result | Method | Time for 1.5kg |
|---|---|---|
| Sliced roast with crackling | 30 minutes at 220°C (200°C fan), then 160°C (140°C fan) | About 3 hours in total |
| Pulled pork | Covered at 150°C (130°C fan) | 4½–5 hours |
| Pulled pork, slow cooker | Low | 8–10 hours |
| Pulled pork, slow cooker | High | 5–6 hours |
| Chunks in a casserole | Covered at 160°C (140°C fan) | 2–2½ hours |
For a bigger joint, allow roughly an extra hour per additional kilo for pulled pork. Always check the meat rather than relying on the clock: sliced shoulder should be cooked through with clear juices; pulled pork should shred with two forks.
How to slow roast pork shoulder for slicing
- Dry and score the skin, if your joint has skin on. Leave it uncovered in the fridge for a few hours to dry. Rub the skin with oil and salt.
- Heat the oven to 220°C (200°C fan, gas 7).
- Roast on a trivet of sliced onions and carrots in a roasting tin, with a glass of water or cider in the bottom. Roast for 30 minutes to get the skin going.
- Turn it down to 160°C (140°C fan, gas 3) and roast for about 2½ hours more. Top up the tin with water if it dries out.
- Rest for 20 minutes, uncovered, then carve into thick slices. Make gravy from the tin juices and vegetables.
For extra-crisp crackling, see our guide to how to make pork crackling.
How to make pulled pork from shoulder
Simple rub: 1 tbsp smoked paprika, 1 tbsp brown sugar, 2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, ½ tsp black pepper, and a pinch of chilli or cayenne.
- Rub the pork. Remove any skin (roast it separately for crackling if you like). Rub the spice mix all over the pork shoulder and, if you have time, leave it covered in the fridge overnight.
- Heat the oven to 150°C (130°C fan, gas 2).
- Add liquid. Put the pork in a casserole or a deep tin with 200ml of apple juice, cider or stock. Cover tightly with a lid or a double layer of foil.
- Cook low and slow for 4½–5 hours, basting once or twice, until the pork is so soft it falls apart when pressed with a fork.
- Pull. Lift the pork onto a board and shred it with two forks, discarding any large lumps of fat. Skim the fat off the cooking juices and stir a few spoonfuls back into the meat with your favourite BBQ sauce.
The pulled pork shoulder recipe above works just as well on a smoker or kettle barbecue at 110–130°C with indirect heat; allow 8–10 hours for a 1.5kg shoulder. Our pulled pork shoulder guide goes into more detail.
Pork shoulder in the slow cooker
Rub the pork and brown it all over in a hot pan (optional, but it adds flavour). Sit it on a sliced onion in the slow cooker with 150ml of apple juice or stock and cook on low for 8–10 hours or high for 5–6 hours. Shred and mix with the juices. See boneless pork shoulder in the slow cooker.
Pork must be cooked through. The Food Standards Agency advises cooking pork until it is steaming hot throughout, with no pink meat and the juices running clear.
Which pork shoulder to buy
Our Boneless Pork Shoulder 1.5kg is £13.99. At 1.5kg it feeds six to eight as a roast, or makes enough pulled pork for 10–12 rolls. Because it is boneless, it is easy to rub, roll or cut into chunks. For a ready-made rub, Dylan's Barbecue Seasoning (£4.99) does the job.
Planning a low-and-slow cook-up? The Pitmaster’s Smoking BBQ Box (£72.99) includes a boneless pork shoulder alongside beef chuck and flat brisket.
What to do with leftover pork shoulder
- Pulled pork rolls with slaw and pickles
- Tacos or loaded fries with salsa and soured cream
- Pork fried rice with spring onions and soy
- Pork and bean stew, heated through until piping hot
Cool leftovers quickly, keep them covered in the fridge for up to two days, or freeze them in portions with some of the cooking juices for up to three months.
For more pork, read pork cuts explained, or browse our pork range and slow cooker meat.
Pork shoulder FAQs
How long does it take to cook a 1.5kg pork shoulder?
For slicing, about 3 hours in total: 30 minutes at 220°C (200°C fan) then about 2½ hours at 160°C (140°C fan). For pulled pork, 4½–5 hours covered at 150°C (130°C fan).
Should I cover pork shoulder in the oven?
Cover it for pulled pork, so it cooks gently in its own steam. Leave it uncovered if you are roasting it for slicing with crackling.
What is the best way to cook pork shoulder?
Low and slow. Pork shoulder is marbled with fat and collagen that melt during a long, gentle cook, which is what makes it so tender and juicy.
How do I know when pulled pork is ready?
It is ready when it falls apart easily when pressed with a fork and shreds without effort. If it resists, give it another 30–60 minutes.
Can you cook pork shoulder in a slow cooker?
Yes. Cook it on low for 8–10 hours or high for 5–6 hours with a little apple juice or stock, then shred it with two forks.
