How Long to Cook a 20 lb Pork Shoulder for Melt-in-Your-Mouth Pulled Pork

Cooking a massive 20 pound pork shoulder may seem intimidating, but with the right technique, you can achieve incredibly moist, fall-off-the-bone shred-with-a-fork pulled pork perfection. A smoked pork shoulder of this size does require patience and plenty of time but the results are so incredibly worth it. In this comprehensive guide, we’ll walk through everything you need to know to cook a 20 lb pork shoulder from start to delicious finish.

Why Cook a 20 lb Pork Shoulder?

Pork shoulders are one of the best and most economical cuts of meat for pulled pork, delivering delicious, succulent meat and plenty of fat to keep things flavorful and moist. A 20 lb shoulder has a few key advantages:

• Much more meat to feed a lot of people—this size pork shoulder can easily feed up to 30 people, making it perfect for parties, potlucks, family reunions, and other big events. You’ll have plenty of delicious pulled pork to go around.

• Maximize your time – It takes considerable time and effort to smoke a pork shoulder, so cooking a massive one maximizes your time investment. The process won’t take much longer than a smaller roast.

• Cost savings – Larger cuts of meat are usually more economical per pound than smaller roasts. Buying in bulk means saving some money.

• Leftover possibilities – With so much meat, you’ll inevitably have tasty leftovers Pulled pork freezes beautifully and can be used in all sorts of dishes like sandwiches, tacos, pizza, pasta and more for weeks to come

Choosing and Preparing a 20 lb Pork Shoulder

When selecting a pork shoulder in the 20 lb range, you want to look for a few things:

• Bone-in or boneless—either choice will work great, so pick the one that you like best. Shoulders with the bones still in them usually have more connective tissue and fat, which makes the meat more tender.

• Fat cap: Look for a shoulder that has a fat cap that is about 1/4 to 1/2 inch thick. This renders during cooking, keeping the meat incredibly moist.

• Marbling – Some marbling inside the meat adds flavor and tenderness as it melts during cooking.

Once you’ve selected the perfect 20 lb pork shoulder, trim off any excess hard fat to leave the 1/4 to 1/2 inch fat cap behind. Plan on about 20 minutes per pound for cooking at 225-250°F, so this will be an all-day endeavor. Be sure to allot enough time!

The Keys to Cooking a Perfect 20 lb Pork Shoulder

To achieve ultimate pulled pork success with a 20 lb shoulder, there are a few key techniques to implement:

1. Season Well

Generously coat all surfaces of the pork with a flavorful dry rub. Use around 1/4 cup per 5 pounds of meat. The spices will form a delicious, crispy bark.

2. Smoke Low and Slow

Cooking low and slow is absolutely essential, ideally at 225-250°F. This gently breaks down the collagen and fat over several hours, resulting in succulent, pull apart tender meat.

3. Spritz Every 45-60 Minutes

A spritz of apple juice, cider vinegar or chicken stock every hour bastes the meat, adds flavor and moisture, and helps form a nice bark.

4. Wrap at 165°F

When the internal temp hits 165°F, wrap the pork tightly in foil or butcher paper. This steam-finishes it so it shreds easily.

5. Rest before Pulling

Let the pork rest wrapped for at least 30 minutes before pulling so the juices redistribute. Resist digging in too quickly!

Follow these steps and your 20 lb pork shoulder will deliver incredibly moist, fall-apart meat that makes for epic pulled pork sandwiches and more.

Step-by-Step Guide to Smoking a 20 lb Pork Shoulder

Now that we’ve covered the keys to pork shoulder greatness, let’s walk through the full process from start to finish:

1. Prep the Pork Shoulder

• Choose a 20 lb bone-in or boneless pork shoulder with a nice fat cap
• Trim any excess hard fat, leaving a 1/4 – 1/2 inch layer
• Thoroughly coat with a dry rub, using around 1/4 cup per 5 pounds
• Allow to sit at room temperature while you prep your smoker

2. Prep the Smoker

• For ideal low and slow cooking, set up your smoker for cooking at 225-250°F
• Use your favorite smoking wood like hickory, oak or apple wood
• Create drip pans filled with water below the cooking grates
• Bring the smoker up to temperature

3. Smoke the Pork

• Place the seasoned 20 lb pork shoulder on the cooking grates, fat cap up
• Maintain your smoker at 225-250°F for the entire cook
• Smoke for around 18-24 hours, depending on your specific smoker
• Spritz with a flavorful liquid like apple juice every 45-60 minutes

4. Wrap and Finish

• When the internal temp reaches 165°F, wrap the pork tightly in foil or butcher paper
• Continue cooking until the internal temp reaches 200-205°F
• The pork should probe very tender and pull apart easily

5. Rest and Pull

• Carefully remove the pork and let rest still wrapped for at least 30 minutes
• Unwrap and gently pull or shred using two forks
• Discard any bones or excess fat
• Season the pulled pork with your favorite barbecue sauce
• Enjoy immediately or allow to cool before freezing leftovers

Tips for Pulled Pork Perfection

Smoking a 20 lb pork shoulder may take patience and plenty of time, but the effort leads to incredible, unforgettable pulled pork. To ensure pork shoulder success, keep these tips in mind:

• Use a digital thermometer with a probe to carefully monitor temperatures
• Maintain an even, constant temperature in your smoker
• Add more charcoal and wood as needed for consistent smoke
• Don’t rush! Low and slow always wins.
• Let the pork rest sufficiently before pulling
• Keep sauce on the side for serving to avoid sogginess
• Pull in advance for a party so you aren’t rushed before guests arrive

With the right preparation and techniques, you can master cooking a massive 20 pound pork shoulder and have amazing pulled pork to feed a whole crowd. Now fire up that smoker and get ready for incredible barbecue!