When smoking a pork shoulder, allowing time for the meat to rest after cooking is a crucial step to ensure juicy, tender pulled pork. During the smoking process, the proteins within the pork shoulder tighten and the juices are forced out as the temperature rises. If you were to pull or slice into the pork immediately after removing it from the smoker, those juices would run right out and the meat would end up dry. Resting gives the proteins time to relax and reabsorb some of those expelled juices. But exactly how long should you let a smoked pork shoulder rest? There are a few factors to consider when determining the ideal resting time.
How Long to Rest a Pork Shoulder
The general recommendation is to allow a smoked pork shoulder to rest for at least 30 minutes before pulling or slicing into it. Some experts advise resting it for up to 1-2 hours. The larger and thicker the cut of meat, the longer the resting time should be.
For bone-in pork shoulders, a rest time of around 45 minutes is usually sufficient. For boneless pork shoulder roasts, aim for 1-2 hours of resting time if possible. The most foolproof test is to use an instant read thermometer – the internal temperature of the pork should lower by around 10 degrees during the resting period. If it doesn’t drop by at least 10 degrees after an hour of resting, go ahead and rest it longer.
Why Resting is Important
There are two primary purposes for resting smoked pork shoulders:
Allows Juices to Redistrubute
As the pork cooks, the heat causes the muscle fibers to contract and squeeze liquids out of the meat. If you slice into it immediately, those juices end up pooling on the cutting board or plate. But during resting time, the proteins start to relax and reabsorb some of the moisture. This helps keep the pulled or sliced meat juicier.
Allows Meat to Finish Cooking
The temperature of the pork will continue rising a bit during the resting period. This allows the collagen and connective tissues to fully break down. The result is more tender and pull-apart meat. Resting for an adequate amount of time prevents you from slicing into the pork too early when it’s still a little underdone in the center.
Steps for Resting Smoked Pork Shoulder
Here are some tips for getting the most out of the resting period:
1. Remove from Heat and Wrap
Once the pork shoulder reaches the target internal temperature (around 200-205°F for pulling), remove it from the smoker. Wrap it tightly in aluminum foil to help retain heat. Double wrapping gives extra insulation.
2. Allow Meat to Rest
Place the wrapped pork on a cutting board or pan and let it rest undisturbed for at least 30 minutes, up to 2 hours. The pork will continue cooking a bit more as the temperature evens out.
3. Check Temperature
After resting, use an instant read thermometer to check the internal temperature. It should read around 190°F. If it’s still over 200°F, let it rest longer until the temperature lowers by about 10 degrees.
4. Drain and Discard Juices
Once adequately rested, carefully unwrap the pork shoulder and pour off any accumulated juices from the foil. Discard the juices – they will be diluted during resting.
5. Pull, Chop or Slice
The pork is now ready to be shredded, chopped or sliced as desired. Be sure to use forks or bear claws to shred and pull the meat rather than knives which can crush the tender fibers.
How Long to Rest Smoked Pork Shoulder Without Foil
It’s best to wrap the pork in foil during resting to help retain internal heat. However, if you don’t wrap, you’ll need to allow for additional resting time. Follow the same process, but let the pork rest for at least 1 hour before checking the temperature. Expect it to take around 2 hours for an unwrapped pork shoulder to lower its internal temperature by 10 degrees. Keep the pork in a warm, draft-free area as it rests without foil.
Common Resting Times for Smoked Pork Shoulder
For quick reference, here are general guidelines for resting times based on the size and type of smoked pork shoulder:
| Pork Shoulder | Minimum Rest Time |
|---|---|
| Bone-in (5-8 lbs) | 45 minutes |
| Boneless (3-5 lbs) | 1 hour |
| Large Bone-in (8+ lbs) | 1 hour |
| Large Boneless (5+ lbs) | 2 hours |
Keep in mind that larger pork shoulders should always rest for longer, up to 2 hours. The only foolproof way to test doneness is by checking the internal temp.
What if You Miss the Resting Time?
If you cut into the pork too early before an adequate resting period, the meat may end up a bit drier than desired. But there are a few remedies:
– Mix some of the defrosted cooking juices back into the pulled pork to moisten it.
– Stir in your favorite barbecue sauce, broth, or even water to add more moisture.
– Chop or shred the pork and then let it rest for 15-30 minutes afterward so the pieces can reabsorb some liquid.
– Use the pork for dishes where drying out is less noticeable, like tacos, sandwiches, pizza topping, etc.
While missing the ideal resting time isn’t ideal, there are ways to compensate. Just keep in mind the importance of resting for maximizing moisture next time.
Other Types of Meat that Require Resting
Pork shoulders aren’t the only type of meat that benefit from resting. It’s a good idea to rest any larger, dense cuts of meat after cooking including:
– Beef roasts like chuck roast or prime rib
– Whole chickens, turkey, duck, etc.
– Pork loins
– Gammon (smoked ham)
– Beef brisket
– Rack of lamb
– Venison roasts
– Thick-cut steaks like ribeye, porterhouse, etc.
Allow these meats to rest for at least 10-15 minutes before carving, pulling, or slicing to retain juices. For very large cuts, let them rest for up to an hour. The proteins will relax better if covered loosely in foil while resting.
Tips for a Juicy Smoked Pork Shoulder
Here are some extra pointers for ensuring your pulled pork turns out moist and delicious:
– Trim excess fat before smoking to prevent greasiness
– Smoke low and slow, around 225-250°F
– Use a water pan or spritz with apple juice/cider while cooking
– Monitor temperature, not time, and cook until 205°F
– Wrap at stall point when bark forms, around 160°F
– Double wrap in foil for resting
– Keep foil tent loose so steam can escape
– Check for doneness by temp, not fork tenderness
– Shred across the grain for tender, pull-apart meat
Conclusion
A proper resting period of at least 30-60 minutes after smoking is vital for pork shoulder to finish cooking while also allowing the juices to redistribute evenly throughout the meat. Resist the urge to cut into the pork too soon. Use a thermometer to determine doneness – the temperature should drop by around 10 degrees while resting wrapped in foil during that time. With this simple step of patience, you’ll be rewarded with succulent pulled pork worthy of any barbecue.