Cooking a pork shoulder in an electric roaster is a great way to make a delicious, juicy pulled pork for sandwiches or salads. With an electric roaster, you can cook the pork shoulder low and slow which helps break down the connective tissue and fat to make the meat incredibly tender. While it takes some time, cooking a pork shoulder in an electric roaster is actually quite simple. Here is a step-by-step guide to cooking perfect pulled pork in an electric roaster.
Getting Started
An electric roaster, sometimes called an electric turkey roaster, is an oval or rectangular counter-top appliance that can be used to roast meats and vegetables. It works by heating the interior to a set temperature and uses a lid to circulate hot air and seal in moisture, similar to how an oven works. Electric roasters range in size from around 10 to 22 quarts. A good size for cooking a pork shoulder is 18 quarts which will give you enough room for a 7-10 pound pork shoulder roast.
When selecting your pork shoulder, look for a bone-in Boston butt or picnic shoulder. The bone helps add flavor and the connective tissue in these cuts makes them perfect for long, slow cooking. Plan on about 1 pound of uncooked meat per person, as pork shrinks by about 25% as it cooks. A 7 pound shoulder should feed around 5-6 people.
You’ll also need:
- Electric roaster
- Pork shoulder roast (bone-in)
- Dry rub
- BBQ sauce or other finishing sauce (optional)
- Carving fork
- Oven mitts
- Aluminum foil
Seasoning the Pork Shoulder
For the best flavor, you’ll want to season the pork shoulder at least a few hours before cooking or even up to overnight. First, rinse the pork shoulder under cold water and pat it completely dry with paper towels. Then, generously rub a dry seasoning all over the pork.
A classic barbecue pork rub contains:
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
Mix the ingredients together in a small bowl then pat and press the mixture all over the pork shoulder until fully coated. Wrap the seasoned pork in plastic wrap and refrigerate for at least 2-4 hours and up to 12-24 hours. This lets the spices really penetrate into the meat.
Setting up the Electric Roaster
About an hour before you want to start cooking, take the pork shoulder out of the fridge and let it come closer to room temperature. This will allow it to cook more evenly later on.
Preheat your electric roaster to 300°F which will give you a low and slow cooking environment. Make sure you have removed any inserts or racks before preheating. While the roaster preheats, prepare an aluminum foil tent that will cover the pork while it cooks.
To make the foil tent, place two sheets of heavy duty aluminum foil perpendicular to each other in an inverted “V” shape. Fold up the edges to seal them and leave one end open. This foil tent will help evenly distribute heat and moisture over the pork.
Cooking the Pork Shoulder
Once your electric roaster has preheated, carefully place the seasoned pork shoulder roast in the center. Try to place it fat side up. Use oven mitts as the roaster will be very hot.
Put the aluminum foil tent over top, leaving the open end facing the front of the roaster. This will allow you to check and baste the pork while cooking.
Cook the pork shoulder for about 8-10 hours based on its size, until it reaches an internal temperature of 200-205°F when a meat thermometer is inserted into the thickest part of the meat. You are looking for the bone to wiggle free and the meat to shred easily when poked with a fork.
For the first 4-6 hours, do not open the lid of the roaster. You want the hot air sealed inside for slow even cooking. After this initial time, check the pork every 1-2 hours until finished. Use the foil tent to trap in steam when lifting the lid.
Each time you check the pork, use a baster or large spoon to scoop up and pour the juices from the bottom of the roaster over the top of the meat to keep it moist. If the top looks like it is browning too much, loosely tent a piece of foil over just the top.
Here is a rough timeline for an 8 pound pork shoulder:
| Time | Temperature | Notes |
|---|---|---|
| 0 hours | 300°F | Place seasoned pork in preheated roaster, fat side up. Cover with foil tent. |
| 4-6 hours | 300°F | Don’t open lid during this time. |
| 6 hours | 165°F internal temp | Check temp. Baste with juices. |
| 7 hours | 170°F internal temp | Check temp and baste. |
| 8 hours | 200°F+ internal temp | Should be tender and shred with fork. Baste well. |
Once the internal temperature hits 200-205°F, turn off the roaster but DO NOT open the lid. Let the pork rest in the hot roaster for 1-2 hours. This completes the cooking process and lets the juices redistribute through the meat.
Shredding and Serving
After the pork has rested, carefully remove the foil tent and use oven mitts to transfer the pork shoulder to a cutting board or platter. Be very careful as the meat and liquid will be extremely hot. The bone should wiggle free with just a nudge of your finger.
Use two forks to shred and pull the pork shoulder meat apart. Discard any large chunks of fat. You can leave some crispy bits of bark mixed in for texture and flavor.
At this point you can drizzle your favorite barbecue sauce or finishing sauce over the shredded pork. Toss well to coat. Serve warm on hamburger buns or rolls with extra sauce on the side.
Leftover pulled pork can be refrigerated for 3-4 days and reheated in the microwave. It also freezes well for 2-3 months.
Tips for Perfect Pulled Pork
Here are some helpful tips for ensuring your pork shoulder cooked in an electric roaster turns out juicy and tender every time:
- Use bone-in cuts like Boston butt or picnic shoulder for the best flavor.
- Trim off any large hard fat caps for more even cooking.
- Apply a flavorful dry rub at least a few hours before cooking.
- Use an aluminum foil tent for moisture and heat circulation.
- Cook low and slow at 300°F for 8-10 hours.
- Baste the pork with pan juices every 1-2 hours while cooking.
- Cook to an internal temp of 200-205°F until fork tender.
- Let the pork rest 1-2 hours before shredding.
- Pull the pork with forks and mix in finishing sauce.
Common Questions
What size electric roaster do I need?
Look for an 18 quart electric roaster to cook a 7-10 pound pork shoulder roast. Smaller roasters around 10 quarts can also work but may be a tighter fit.
Can I cook without an aluminum foil tent?
While it’s possible, the foil tent really helps distribute heat and moisture evenly over the pork during the long cooking time. Without it, the top of the meat may dry out.
Do I need to add any liquid?
No, adding extra liquid isn’t necessary. The pork shoulder will release its own juices as it cooks. Simply baste it periodically with these pan juices.
What if it finishes early or late?
Cooking time can vary based on the exact size and shape of your pork roast. Always rely on the internal temperature, not the clock. As long as it reaches 200-205°F, it should be perfectly tender and ready.
Can I keep the temperature lower than 300°F?
Yes, you can cook at 250°F or even 225°F but it will take much longer, up to 14-18 hours. The benefit is you get even more tender, fall-apart meat.
Troubleshooting
The pork is undercooked and tough
If the pork is not as tender as it should be, it likely did not cook long enough. Place it back in the electric roaster, add some liquid like broth or water, cover with foil and continue cooking until it reaches 200-205°F internally and is fork tender.
The pork is dry or overcooked
An overcooked pork shoulder will be dry and tough. This can happen if cooked at too high of heat or not basted enough. Unfortunately it cannot be fixed. Next time, use 225-300°F on the roaster and check hourly to baste the pork with pan juices.
The outside is burnt but inside raw
If the outer layer seems burnt but the inside is underdone, the roaster was likely too hot. Try again at a lower temperature like 250°F and tent foil over just the top if browning too fast.
The meat won’t shred properly
If the cooked pork doesn’t pull apart easily, it needs more time to break down and become tender. Pop it back in the roaster until the internal temperature hits 205°F. The shredding should go much easier.
Conclusion
Cooking pork shoulder in an electric roaster results in incredibly moist and flavorful pulled pork perfect for tacos, sandwiches, salads, and more. While it does take several hours, the active time is minimal and most of the work is done by the electric roaster. With the right temperature, time, and a few simple tips, you can make amazing homemade pulled pork with ease. Next time you are serving a crowd or want hearty leftovers, give this simple recipe a try.