My sister slow roasts pork shoulder for 11 hours, but it’s never tender. How long should pork shoulder roast? 11 hours feels like an eternity.

The art of slow-roasting pork shoulder has been perfected and passed down through generations. It’s a beloved method for ensuring that the dense, fibrous meat becomes so tender and juicy, it practically falls off the bone. However, despite the best intentions and following of time-honored traditions, sometimes the meat just doesn’t turn out as expected – it remains tough and resistant to even the sharpest of knives.
What could be going wrong with an 11-hour roast, which on paper should guarantee a mouthwatering result?
Understanding the Science Behind Slow-Roasting Pork Shoulder
The challenge with pork shoulder lies in its composition. This particular cut of meat is riddled with connective tissue and fat, which need long, slow cooking to break down. The key to transforming a pork shoulder into a tender feast is applying gentle, sustained heat, allowing the connective tissues to dissolve into gelatin and the fat to render without drying out the meat.
One might assume that roasting a pork shoulder for 11 hours would ensure a tender result, but there are several factors at play which can influence the outcome:
1. Oven Temperature: Roasting temperature is critical in slow cooking. The ideal range is between 225-275°F (107-135°C). Too high and the meat will dry out, too low and it won’t cook thoroughly.
2. Consistent Heat: Oven variance can impact cooking times. An oven that doesn’t hold a steady temperature can lead to unevenly cooked meat.
3. Meat Quality and Preparation: The quality of pork can vary. Meat should be brought to room temperature before cooking, and the shoulder can be seasoned or brined for added tenderness and flavor.