"Little Malice" > wrote in message
...
>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...
>
> --
> Jani in WA


A friend of mine made this a few weeks ago, and it turned out great. She
thought 300 degrees was high, so she did it at 275, and longer.

http://query.nytimes.com/gst/fullpag...o+rican&st=nyt