Cooking Pork Shoulder in the Oven

I am cooking pulled pork for a party tonight and my smoker is out of commission.  Does anyone have any tips for cooking pork shoulder in the oven?  What temp?  How long?  Covered or uncovered?  I already have two 9 pound shoulders seasoned and ready to go.
 
Thanks

Buzzbait82


I am cooking pulled pork for a party tonight and my smoker is out of commission.  Does anyone have any tips for cooking pork shoulder in the oven?  What temp?  How long?  Covered or uncovered?  I already have two 9 pound shoulders seasoned and ready to go.

Thanks

225 until tender, about 7 hours. A slow cooker works really well too!

Make sure you add a little nutmeg and ground coffee to your rub. Paint the shoulder with molasses prior to applying the rub. You can also use yellow mustard. Start oven at 450 and pre heat. Just prior to putting shoulder turn down to 250. When internal temp reaches 170 turn oven to 300 and cook until internal temperature is 195 let sit for at least 45 minutes. Pull entire shoulder and mix in outer crust. You better hurry you are running out of time...Russ 

Uncovered, get it to 195 like Russ said. Keep temping it, if it doesn't look close to 195 internal, crank the heat to 300-325. 9 lb. butt takes awhile.

Thanks guys!.  I put them in at 9 am this morning.  I have the over at 250 right now.  I seared them all on the outside on the stovetop first.  I will check the temp in a few hours to see how they are going.  I think I should be able to get everything on the plate for tonights party.

Try to get them to an internal Temp of 190 degrees. 200's even better. Since you seared them, you could cover and seal your pans  with aluminum to keep steam in and cook a little faster. Could even put a little liquid smoke in the pan.
Saw this technique on DDD's.

If you've never braised these before, you will most likely see a stall or plateau in the temp at around 160-170, where the temp seems to refuse to go any higher.  This is normal, you can raise the oven temp it may speed things up some, just let them continue the temp will start to rise again after some time...how long...depends on your oven and the pork.

Russ,  love the nutmeg comment....add it to alot these days!

I've got my napkin tucked in and I'm holding my knife and fork. How much longer do I need to wait? I'm hungry!

I've been finding shoulder steaks on sale a lot lately. I'll pan roast them with salsa verde, maybe a baked potato and some green beans on the side.