One time on Usenet, "Dave Bugg" > said:
> Little Malice wrote:
>
> >> 225F to 250F until the internal temp is 195F. It will stall for hours
> >> at 160 to 165F while the collagen of this tough cut reduces itself to
> >> gelatin. Stopping at 170F will give you a tough piece of pork. 325F
> >> will dry out the outside before the inside gets to the proper temp.
> >> In other words, it takes a long time to cook, usually about 1-1/2
> >> hours per pound.
> >
> > So I put the roast in now (1 PM) at 250 F. and at 1.5 hours per
> > pound, I'm hoping it will be done by 6:30 PM or so. I'll let you
> > guys know how it turns out... :-)
>
> Jani, how do you want to serve the pork, sliced or pulled? What cut of pork
> is your roast, tenderloin, shoulder, etc?

Not slices, as they tend to be tough, IMO. And it's a Boston butt
shoulder, boneless...

--
Jani in WA