Pork Shoulder (Oven)
at 275°F
8 hr 10 min – 9 hr 55 min Plan on 70 to 85 minutes per pound in a 275°F oven. A 7 lb pork shoulder (oven) lands around 8 hr 10 min – 9 hr 55 min. Done is 145°F on a food thermometer, plus a 30-minute rest — never the clock alone.
Time by weight at 275°F
Planning ranges for a fully thawed, fridge-temperature pork shoulder (oven). The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 275°F | Check thermometer from |
|---|---|---|
| 4 lb | 4 hr 40 min – 5 hr 40 min | 4 hr in |
| 5 lb | 5 hr 50 min – 7 hr 5 min | 5 hr in |
| 6 lb | 7 hr – 8 hr 30 min | 5 hr 55 min in |
| 7 lb | 8 hr 10 min – 9 hr 55 min | 6 hr 55 min in |
| 8 lb | 9 hr 20 min – 11 hr 20 min | 7 hr 55 min in |
| 9 lb | 10 hr 30 min – 12 hr 45 min | 8 hr 55 min in |
| 10 lb | 11 hr 40 min – 14 hr 10 min | 9 hr 55 min in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 145°F on a food thermometer (see the pull-temperature note below).
275°F vs the other temperatures
Same cut, every temperature this site publishes for it.
When is it actually done?
145°F internal The USDA FSIS safe minimum internal temperature for this cut is 145°F, followed by a rest of about 30 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Pull temperature vs safe temperature: For sliceable roast pork, cook to 145°F and rest. For pulled pork, keep going to 195–205°F — the shoulder's collagen only surrenders up there. The two targets are different dishes from the same cut.
Worth knowing before you start
- Boston butt (the upper shoulder) is the standard choice; picnic shoulder runs a little leaner and faster.
- These are pulled-pork times. If you only want sliceable roast pork to 145°F, expect roughly half the time at the same temperature.
- Bone-in takes slightly longer but the bone sliding out clean is the classic doneness tell.
- The stall applies here just as it does to brisket — wrap in foil at ~160°F to push through it.
Answers people ask
How long does a pork shoulder in the oven take at 275°F?
Plan on 70 to 85 minutes per pound at 275°F. A 7 lb example takes about 8 hr 10 min – 9 hr 55 min. It is done when the internal temperature reaches 145°F on a food thermometer, not when the clock runs out.
What internal temperature is a pork shoulder in the oven done at?
145°F, measured with a food thermometer in the thickest part, then rested about 30 minutes. That is the USDA FSIS safe minimum. For sliceable roast pork, cook to 145°F and rest. For pulled pork, keep going to 195–205°F — the shoulder's collagen only surrenders up there. The two targets are different dishes from the same cut.
Is 275°F a good temperature for a pork shoulder in the oven?
It is one of 4 temperatures this site publishes for this cut (275°F, 300°F, 325°F, 350°F). Lower runs longer and more forgiving; higher runs faster with more browning. 300°F is the most common choice.
More pork timings
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.