Assuming it’s still a whole shoulder with skin on, you might consider tying it after the bone is removed.
lovedbydogs1981
A bone-in shoulder will cook a *little* faster, but not much. Just start checking a *little* earlier.
7itemsorFEWER
Yeah it’ll be fine just cook slightly faster. Just keep an eye on visual cues. Should temp around 205° when it’s done.
pdperson
Less flavorful ime but fine.
macnikal
The important part is skin on. Bone / no bone less relevant.
zeke11
You can certaintly use boneless instead. Effect on cook time will be negligible.
Finishing times for big hunks of meat like a pork shoulder (bone-in or boneless) are really just ballpark estimates. Each piece of meat has its own “personality” so to speak. The good thing about pork shoulder is that it’s probably the most forgiving piece of meat. If it’s going too slow for your liking, increase the temp a bit. If it’s going too fast, reduce the temp a bit. I stay in the 225F-325F range. Internal temperature and cook times are good guidelines, but better to probe for doneness. I’ve had shoulders done at 195F and others at 210F. It all just kind of depends.
7 Comments
It won’t make any significant difference.
Assuming it’s still a whole shoulder with skin on, you might consider tying it after the bone is removed.
A bone-in shoulder will cook a *little* faster, but not much. Just start checking a *little* earlier.
Yeah it’ll be fine just cook slightly faster. Just keep an eye on visual cues. Should temp around 205° when it’s done.
Less flavorful ime but fine.
The important part is skin on. Bone / no bone less relevant.
You can certaintly use boneless instead. Effect on cook time will be negligible.
Finishing times for big hunks of meat like a pork shoulder (bone-in or boneless) are really just ballpark estimates. Each piece of meat has its own “personality” so to speak. The good thing about pork shoulder is that it’s probably the most forgiving piece of meat. If it’s going too slow for your liking, increase the temp a bit. If it’s going too fast, reduce the temp a bit. I stay in the 225F-325F range. Internal temperature and cook times are good guidelines, but better to probe for doneness. I’ve had shoulders done at 195F and others at 210F. It all just kind of depends.