Boston pork shoulder is often the first choice for barbecued pulled pork. It's readily available, inexpensive and simple to cook. This cut comes from high on the shoulder of the pig and contains a lot of connective tissue, which makes for a tough cut of meat. If you cook a pork shoulder just to 145 F, it's likely to be tough and chewy. Continue cooking it, though, to 160 F or even 180 F, and the connective tissue melts, creating a juicy, delicious texture.

To serve Boston pork shoulder in neat slices, you can cook it to 145 F, but to shred it, cook it to 160 F or higher. At this higher temperature, the meat almost falls apart, making your job of shredding it much simpler. Allow the pork roast to cool for at least 30 minutes before pulling it apart with forks or tongs.

To cook a Boston pork shoulder, your best option is usually long, slow cooking. Using this method, you can cook the meat to high temperatures without drying it out. In the oven, cook Boston pork roast in a roasting pan at 200 F for seven hours, or until it's fork tender. Cook a Boston pork roast in a slow cooker set on low for six to eight hours, depending on the size of the roast. In both cases, add some liquid, cook the meat with a little apple juice or white wine to preserve moistness. Keep the lid on the slow cooker and cover the roast in the oven with foil if it seems to be drying too much.

Cooking a pork shoulder to 145 F helps ensure safety, but what you do before you cook the roast also makes a difference. Start by buying a fresh Boston pork roast that's firm and pink. Avoid packages that seem slimy or have excess fluid. Boston pork shoulder may also be called Boston butt, but the cut is the same. Refrigerate the pork roast at 40 F and cook it within three to five days.