How to Cook Small Pieces of Pork Shoulder

Updated February 21, 2017

When you're cooking pork, you must be careful to cook it properly and thoroughly. Improperly cooked pork can result in illness among those who consume it, so care must be taken to ensure the internal temperature reaches a safe level. Pork shoulder is a commonly consumed meat that can be purchased either cooked or uncooked. When cooking small pieces of pork shoulder, the general cooking requirements of larger pieces of pork shoulder should be applied.

Place the pork shoulder into your large bowl, and cover it with the lid. Allow the pork shoulder to sit out at room temperature for 1 to 2 hours before heating it.

Line your baking pan with aluminium foil, and place the pork shoulder on top. The aluminium foil will make cleanup much easier.

Preheat your oven to 163 degrees C. This is the temperature at which all types of pork should be cooked.

Place your pork shoulder into the preheated oven, and bake it until the internal temperature reaches the proper level. Check the internal temperature of the meat by inserting the thermometer into the centre portion of the pork shoulder. Fully cooked pork should be heated to 60 degrees C, while uncooked pork must reach 71.1 degrees Celsius. It will take the ham about 25 to 35 minutes to cook, per pound of meat.


Pork shoulder should not be basted with its own juices while it cooks, as it is typically a salty meat and could become overly salty if basted in this manner.


Undercooked pork can cause trichinosis, which is caused by live parasites being transmitted through consumption of the affected meat. To avoid becoming possibly infected, always make sure to adequately cook pork.

Things You'll Need

  • Baking pan
  • Large bowl with lid
  • Aluminium foil
  • Meat thermometer
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About the Author

Melissa Busse is a freelance writer covering a variety of topics, including natural health and beauty, budget balancing and parenting. She received her Bachelor of Fine Arts in studio art from Maryville University in St. Louis.