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3. Smoke the pork shoulder for about 1 hour per pound, or until the internal temperature of the thickest portion of the shoulder is 180 degrees F or so. If I want pulled pork, I will usually bring the temperature up to 190 degrees F or so. The meat pulls apart much easier when I do. (I never worry too much about time.
That temp is better for a pork loin that you are going to slice. Pork shoulder needs to cook long and slow to allow that fall apart tender thing you are looking for. I would go to like 185-195F. I know people that don't pull it off the smoker until it is 200-205.My suggestion is to try turning a fork to see if the meat falls apart at 160F. Then when it doesn't, cook longer.ey gang I picked up a 7lb pork shoulder that I wanted to roast for various pulled dishes and was curious on cooking time and temp, I need it to be fall off the bone tender but not dry, any insight to how to pull this off is greatly appreciated. Thanks for your time. Reply.