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So, for a 10-pound pork shoulder, you're looking at a yield of about 6-7 pounds after cooking. Translating this into servings, if we stick with our generous half-pound serving size, that would comfortably feed around 12 to 14 people. Pork Shoulder Weight (Pre-Cooking) Estimated Yield (Post-Cooking) Approximate Number of Servings.

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At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours. Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them). Remove the pork from the oven, take off the foil, and baste.

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Season the other side with salt and black pepper. Brown one side for 5 minutes before flipping over, then brown the other side for another 5 minutes. Remove the browned pork shoulder, then set aside. Saute Onion & Garlic: Saute sliced onions in Instant Pot for 3 ½ minutes. Add & saute crushed garlic for a minute.

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A whole pork shoulder weighs between 12 and 18 pounds, but it's usually divided into two sections: the pork butt and the picnic shoulder. Pork butt might weigh between 5 and 10 pounds, while a picnic shoulder typically comes in around 4 to 10 pounds. You can expect the meat to shrink down by 40 or 50 percent as it cooks.

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How to Cook Pork Shoulder in a Slow Cooker. Place the prepared shoulder into a large slow-cooker. A 10 pound shoulder will likely require an 8 quart or larger slow cooker. Smaller pork shoulders can go into smaller slow cookers. Add all remaining ingredients, put the lid in place, and cook on HIGH for 1 hour.

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The pork shoulder which weighs between 14-18 lbs is divided into two parts…the Boston Butt (also known as Pork Butt) is the upper part of the shoulder; the Picnic shoulder is the lower part. The Boston Butt weighs between 6-8 lbs. It is well marbled, contains a lot of connective tissue, and is most commonly used to make pulled pork.

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Arrange a rack in the lower third of the oven and heat to 325°F. Trim off any large pieces of fat from the outside of a 4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in), but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces.

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Pork shoulder and pork butt (aka Boston butt) are very similar cuts of meat that are both good for roasting. Both are from the front of the pig, but the pork butt actually comes from an area above the shoulders.. Weight Differences and Cooking Times. Based on the size of the pork shoulder you buy, cooking times may vary. Pork is safe to eat.

Pork Shoulder

A 100 gram-portion of raw pork shoulder supplies 0.5 milligrams or 35 percent of the DV for thiamin, 0.5 milligrams or 24 percent of the DV for vitamin B6, 0.4 milligrams or 21 percent for riboflavin, 4.2 milligrams or 21 percent for niacin and 0.9 micrograms or 15 percent of vitamin B12. The key minerals supplied by pork shoulder are selenium.

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Scatter the onion slices over the base of a large roasting tin and sit the pork joint on top. Roast for 20-30 mins, or until the skin starts to blister and bubble. Put the kettle on to boil. STEP 3. Pour half a kettle of boiling water around the joint to cover the base of the tin, ensuring it doesn't drip onto the skin.

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The average cost of pork per pound is $3.20. You have to factor in the cut of meat, quality, location, and market conditions. Certain cuts can be as low as $0.50 per pound up to $6.00 per pound. Different cuts of pork, such as pork chops, pork loin, pork shoulder, and bacon can vary in price.

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Let rest at room temperature for at least 15 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes total. Remove from oven, tent with foil and allow to rest an additional 15 minutes.

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Or buns? For pulled pork, the standard rule of thumb is one-third to one-half pound of meat per person. When cooked and shredded, a bone-in pork shoulder will lose around 40 percent of its weight. For example, a raw 10-pound pork shoulder (or two 5-pounders) will yield about 6 pounds of finished meat, serving 12 to 18 people.

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Roast, Rest & Serve. Step 4: Roast. Roast the pork fat side up for 1 hour ( it should appear lightly browned ). Then, reduce the temperature to 300°F ( 150°C/Gas Mark 3) and continue to roast for 4 more hours, or until the pork is tender and the fat cap ( if you have one) is crispy. Step 5: Rest.

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Rub pork with olive oil. Combine rub seasonings and rub into pork on all sides. Fill spray bottle. Fill with a 1:1 ratio of apple juice and apple cider vinegar and set aside. You'll be spritzing the pork every hour for the first 4 hours. Smoke pork. Add pork shoulder to smoker grate and smoke at 250°F for 4 hours.

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In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for.