One time on Usenet, "Dave Bugg" > said:
> Dave Bugg wrote:
> > 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... :-)
>
> > ....What cut
> > of pork is your roast, tenderloin, shoulder, etc?
>
> Duh, I should read a bit more slowly. You said shoulder.

Tee hee! ;-)

> If you want sliced
> pork, you only need to take the internal temp to about 165 to 170F.

Nah, I want it to fall apart...

--
Jani in WA