For the longest time I thought buying big cuts of meat didn’t make sense for someone who lives alone. But I’ve completely changed my mindset. Now I see it as one of the easiest ways to simplify my week in the kitchen. Instead of cooking something new every single day, I “meal prep” one protein on Sunday, like this oven roasted pork shoulder (for meal prep), and turn it into multiple completely different meals throughout the week. It keeps things interesting so it never feels like I’m eating the same thing over and over.  And pork shoulder definitely can fit into your Weight Watchers plan.

This week alone that one pork shoulder is turning into BBQ pork baked potatoes, pork and black bean taquitos with rice and beans, a hearty breakfast hash, high protein ramen, a BBQ pork sandwich with homemade fries, pork fried rice, pork and cabbage stir fry, and even a butter pork dish with zucchini and naan. One protein, endless possibilities, and way less stress during the week.

Tips on Cooking a Pork Shoulder

When cooking a pork shoulder, the magic really happens at a higher internal temperature than you might expect. Unlike lean cuts, pork shoulder needs to reach 200–205 degrees so the connective tissue has time to fully break down, resulting in meat that’s tender, juicy, and easy to shred or slice. If you pull it out too early, it can be tough and chewy.

Equally important is letting it rest for at least 30 minutes after cooking. This allows the juices to redistribute throughout the meat instead of running out when you cut into it, giving you that perfectly moist, flavorful bite every time.