# Time in hrs for whole pork shoulder (boneless) of 15lbs (7kg) at 145F (63C) **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [December 29, 2016, 9:12pm UTC](https://community.anovaculinary.com/t/time-in-hrs-for-whole-pork-shoulder-boneless-of-15lbs-7kg-at-145f-63c/3824 "2016-12-29T21:12:14Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![ilpara](https://avatars.discourse-cdn.com/v4/letter/i/e79b87/32.png) [@ilpara](https://community.anovaculinary.com/u/ilpara)\ **Post date:** [December 29, 2016, 9:12pm UTC](https://community.anovaculinary.com/t/time-in-hrs-for-whole-pork-shoulder-boneless-of-15lbs-7kg-at-145f-63c/3824/1 "2016-12-29T21:12:14Z")
Could you pls advise the sous vide time in hours required for whole pork shoulder (boneless) of 15lbs (7kg) at 145F (63C)? 18hours? 24hours? 36hours? … what? In case sous vide is not appropriate for such large cuts, pls also advise. ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [December 29, 2016, 9:43pm UTC](https://community.anovaculinary.com/t/time-in-hrs-for-whole-pork-shoulder-boneless-of-15lbs-7kg-at-145f-63c/3824/2 "2016-12-29T21:43:22Z")
Here is a recipe for pork shoulder > **[Sous Vide BBQ Pork Shoulder](https://recipes.anovaculinary.com/recipe/sous-vide-bbq-pork-shoulder)** > > There are times when we want things a little more hands-off, a little more reliable, whether it's because we're getting ready for a big party and don't want to risk screwing up that pork, or if we're busy weekday workers who still want to be able to... I have come across one where they do the entire shoulder. They are not so common as the 5-7 pound section. I have not tried using sous vide for this. I have a smoker and have always used it. Maybe I will try it this Winter. ---
**Author:** ![ilpara](https://avatars.discourse-cdn.com/v4/letter/i/e79b87/32.png) [@ilpara](https://community.anovaculinary.com/u/ilpara)\ **Post date:** [December 30, 2016, 12:05am UTC](https://community.anovaculinary.com/t/time-in-hrs-for-whole-pork-shoulder-boneless-of-15lbs-7kg-at-145f-63c/3824/3 "2016-12-30T00:05:20Z")
According to the proposed recipe, approximately 3 kg require 18 hrs. When we double the weight (larger cut), what is the impact on time? ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [December 30, 2016, 1:49pm UTC](https://community.anovaculinary.com/t/time-in-hrs-for-whole-pork-shoulder-boneless-of-15lbs-7kg-at-145f-63c/3824/4 "2016-12-30T13:49:34Z")
I am just guessing as I have never tried anything this large before. Since a whole shoulder is thicker at one end I would add 6 more hours and go 24. You could always cut it in half and do 2 bags at the same time following the recipe. I would like to hear if anyone has done an entire pork shoulder. ---
**Author:** ![ilpara](https://avatars.discourse-cdn.com/v4/letter/i/e79b87/32.png) [@ilpara](https://community.anovaculinary.com/u/ilpara)\ **Post date:** [January 1, 2017, 3:21pm UTC](https://community.anovaculinary.com/t/time-in-hrs-for-whole-pork-shoulder-boneless-of-15lbs-7kg-at-145f-63c/3824/5 "2017-01-01T15:21:17Z")
30 hrs @ 145F (63C) resulted to juicy tender whole pork shoulder of 15lbs (7kg). Although very satisfied, next time I will try 48 hrs @ 145F (63C) looking for an equally juicy but “falling apart” result ---
**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\ **Post date:** [January 1, 2017, 4:55pm UTC](https://community.anovaculinary.com/t/time-in-hrs-for-whole-pork-shoulder-boneless-of-15lbs-7kg-at-145f-63c/3824/6 "2017-01-01T16:55:14Z")
145F is probably too low for the “falling apart” aka shredded / pulled pork texture. There is a lot of collagen in a pork shoulder that will hold it together, and if you want that shredded / fall apart texture, you need to melt the collagen, which will then convert to gelatin to give it that classic yummy melt in your mouth texture. The amount of conversion that occurs at 145 is pretty small, the temp really needs to be around 160 for the melting and reaction to start to take off.