Pork Shoulder Roast (bone-in)

A bone-in pork shoulder roast (often labeled Boston butt) is best cooked "low and slow" to achieve fork-tender, shreddable meat. Roast at 250°F–325°F for 35–40 minutes per pound, or until the internal temperature reaches 185°F–205°F. The bone adds extra flavor and helps conduct heat for more even cooking.