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This pork shoulder recipe is great on its own, but even better pulled and served with barbecue sauce as sandwiches. This is a perfect example of what makes the Convection Steam Mode so powerful. The ability to “open air braise” foods to tender, juicy perfection in a fairly short amount of time is what makes the Convection Steam Mode perfection for pork shoulder, ribs or beef roasts.

BEFORE YOU START: Any dry rub recipe will work just fine, whether it is your own or purchased from the store. It is also important to cut the pork shoulder into a couple of smaller pieces, or slabs, prior to coating with the dry rub mixture. The dry rub can be placed on the meat a day in advance if desired, but at least 2 hours is necessary.


Yield: 8 servings

Boneless pork shoulder cut into 3 smaller pieces

Preferred dry rub, from recipe or store-bought


Based on 192 ratings

Preparation Method

  1. Place the pork shoulder pieces on the solid convection steam oven pan or a large plate. Season liberally with the preferred dry rub.
  2. Cover with plastic wrap and place in the refrigerator overnight or for at least 2 hours.
  3. Remove from the refrigerator and place the pieces of pork shoulder onto the wire rack, evenly spaced.
  4. Place the wire rack with the meat into the convection steam oven on rack position 2 and place the solid oven pan on rack position 1. Make sure to cover the solid pan with parchment paper.
  5. Turn the convection steam oven on by selecting the Convection Steam Mode set to 265 °F. Set the timer for 1 hour, 30 minutes.
  6. After 1 hour and 30 minutes, check the pork shoulder to see if it is tender; if it is, remove and allow to cool slightly before serving.
  7. If continued cooking is needed, return the pork shoulder to the oven and cook for an additional 15 minutes or until tender.