Cooking pork shoulder in the oven at 225 degrees Fahrenheit is a popular method for achieving tender and flavorful results. The low temperature and extended cooking time allow the connective tissues in the meat to break down, resulting in a succulent and fall-off-the-bone texture.
This cooking method is particularly well-suited for large cuts of pork shoulder, such as Boston butts or picnic roasts. These cuts are typically less expensive than other parts of the pig, and the slow cooking process helps to maximize their flavor and tenderness. Additionally, cooking pork shoulder at a low temperature helps to prevent the meat from drying out and becoming tough.