How long should pork shoulder be smoked for optimum tenderness?

Smoking pork shoulder for 12 to 16 hours is recommended for optimum tenderness due to the nature of the meat and the cooking process involved. Pork shoulder, a cut known for its connective tissues and fat content, benefits significantly from prolonged cooking at low temperatures. This duration allows the collagen in the meat to break down, converting into gelatin, which contributes to a juicy and tender texture.

During the smoking process, the flavors from the wood used also penetrate the meat, enhancing its taste. The low and slow technique effectively renders the fat within the pork shoulder, leading to a more flavorful and moist end product. While some cuts of meat may require shorter smoking times, pork shoulder, particularly when aiming for a pulled pork result, truly shines with this extended duration. This long cook allows for the ideal balance of smokiness while achieving the right pull-apart tenderness that is highly desired in barbecued pork.