Grill Pork Shoulder to Perfection: Exact Cooking Times

Cooking a pork shoulder on the grill is one of the most rewarding BBQ experiences. 

Whether you're planning pulled pork sandwiches or a hearty family dinner, knowing exactly how long to cook a pork shoulder on the grill is key to getting that juicy, fall-apart texture every time.

Let’s break down the time, temperature, and tips you need for grilling pork shoulder the right way.

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How Long Does It Take to Grill Pork Shoulder?

On average, a pork shoulder will take 1.5 to 2 hours per pound when cooked over indirect heat at around 250°F to 275°F.

Here’s a simple breakdown:

Target internal temp: 195–205°F for shreddable pulled pork. 

Why Time Isn’t Everything

Grilling pork shoulder is more about temperature than time. 

Even if you're 10 hours in, if your pork hasn’t reached around 200°F internally, it won’t be tender enough to shred.

That’s why every pitmaster will tell you: “Cook to temp, not time.”

To make monitoring easy, try the Easy Function Meat Temperature Magnet. 

It sticks right to your grill and gives you quick reference for pork and other meats — super handy when you’re multitasking with sides or hosting guests.

Buy Easy Function Meat Temp Guide - Amazon Canada

Buy Easy Function Meat Temp Guide - Amazon USA

3 Stages of Grilling Pork Shoulder

1. The Initial Smoke (First 3–5 Hours)

Set your grill for indirect heat around 250–275°F. 

Add wood chips or chunks (like hickory or applewood) for that smoky flavor. 

Let the pork shoulder smoke uncovered.

2. The Stall (Around 160°F Internal)

This is where the temp plateaus. 

Moisture evaporates, cooling the meat. 

It can last hours.

What to do?

Wrap the pork in foil or butcher paper and return it to the grill. 

This helps push it through the stall faster.

3. The Finish (Up to 205°F Internal)

Once wrapped, cook until the pork shoulder hits 195–205°F. 

This is the sweet spot for tender, juicy pulled pork.

Pro Tip: Let It Rest

After it’s off the grill, wrap it in towels and let it rest in a cooler or warm oven for at least 1 hour. 

This redistributes juices and makes shredding easier.

Bone-In vs Boneless Pork Shoulder

• Bone-In: Takes slightly longer but adds flavor and structure.

• Boneless: Cooks faster, easier to slice or shred, but might dry out faster if not monitored.

Choose based on your preference, but the cooking method and internal temperature goal stay the same.

Grill Setup Tips for Pork Shoulder

• Use a two-zone setup (one side hot, one side off) for indirect grilling.

• Keep a water pan in the grill to maintain humidity.

• Use a good thermometer — either built-in or digital probe — for reliable readings.

Final Thoughts

To wrap it up:

• Grill pork shoulder low and slow at 250–275°F.

• Plan for 1.5 to 2 hours per pound, but cook until 195–205°F internal.

• Wrap during the stall and let it rest after grilling.

• Use smart tools to monitor and clean for the best experience.

If you're serious about grilling and want to make your next cookout smoother and tastier, click the image below to explore our full line of BBQ tools and grill accessories.