Quick Answer
To cure pork shoulder, it's essential to maintain a consistent temperature, humidity, and curing agent ratio, typically 1:1:1 (salt:sugar:pink curing salt) for 7-10 days, or until it reaches an internal temperature of 150°F (65.5°C).
Selecting and Preparing the Pork Shoulder
When selecting a pork shoulder for curing, look for a whole boneless shoulder or a Boston butt. Trim any excess fat and connective tissue, and make sure the meat is at a consistent thickness. Use a sharp knife to make several small incisions in the meat to allow the curing agents to penetrate evenly.
Mixing the Cure
Combine 1 pound of kosher salt, 1 pound of brown sugar, and 1/4 cup of pink curing salt in a bowl. Mix well until the ingredients are evenly distributed. Add any additional flavorings, such as black pepper, garlic powder, or paprika, to the cure mixture.
Curing and Resting the Pork Shoulder
Apply the cure mixture evenly to both sides of the pork shoulder, making sure to cover every surface. Place the shoulder in a non-reactive container, such as a stainless steel or ceramic pan, and cover it with plastic wrap or a lid. Refrigerate the shoulder at 38°F (3°C) or below for 7-10 days. Every 2-3 days, massage the meat gently to redistribute the cure and promote even curing. After 7-10 days, remove the shoulder from the cure and rinse it under cold running water to remove excess salt. Pat the meat dry with paper towels and let it rest in the refrigerator at 38°F (3°C) or below for 2-3 days before slicing and serving.
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