Pork Shoulder at 110°C (225°F)

Pork Shoulder at 110°C (225°F) — Overview

Classic low-and-slow smoking temperature. The gold standard for pulled pork. Slow collagen breakdown.

Cooking Times at 110°C (225°F)

Why Cook Pork Shoulder at 110°C?

Classic low-and-slow smoking temperature. The gold standard for pulled pork. Slow collagen breakdown.

Pro tip: Expect a stall around 68°C (155°F) where the temperature plateaus for hours. Wrap in butcher paper to push through.

Step-by-Step: Pork Shoulder at 110°C

1. Preheat: Get your BBQ to a stable 110°C (225°F). Use a grill thermometer at grate level for accuracy.
2. Prep: Bring the pork shoulder to room temperature (15-20 minutes). Pat dry and season generously.
3. Set up: Configure your BBQ for indirect/smoking heat. Place coals on one side only, or turn off one burner on a gas BBQ.
4. Cook: Place the pork shoulder on the grate and cook for 1-1.5 hrs per 500g (12-16 hrs for 4kg). Flip halfway through.
5. Check: Use a digital meat thermometer. Target: 96°C (205°F) probe tender.
6. Rest: Remove from heat and rest before cutting or serving.

Common Mistakes at 110°C

• Not preheating properly — a cold grill at 110°C means uneven cooking and longer times.
• Skipping the thermometer — time is a guide, internal temperature is the law.
• Opening the lid too often — every peek drops the temperature by 10-15°C and extends cooking time.
• Not resting — cutting immediately loses up to 30% of the juices. Rest for at least 5 minutes.

Frequently Asked Questions

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