A couple of years ago, I posted about a pork roast that I'd done
"low and slow", which turned out perfectly. Unfortunately, I can't
remember how I did it. I tried searching for my old post, but to
no avail. Help! I've got a 3.5 pound boneless shoulder roast that
I want for dinner tonight -- how low is "low" and how slow is
"slow"? DH thinks it was 325 F for 2-3 hours, but that seems
high to me. Thanks in advance...

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Jani in WA