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.
KEEP SCREEN ON
- Place the pork shoulder pieces on the solid convection steam oven pan or a large plate. Season liberally with the preferred dry rub.
- Cover with plastic wrap and place in the refrigerator overnight or for at least 2 hours.
- Remove from the refrigerator and place the pieces of pork shoulder onto the wire rack, evenly spaced.
- 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.
- Turn the convection steam oven on by selecting the Convection Steam Mode set to 265 °F. Set the timer for 1 hour, 30 minutes.
- 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.
- If continued cooking is needed, return the pork shoulder to the oven and cook for an additional 15 minutes or until tender.