"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...

250 for 6+ hours works for me. Take it to about 180 to be tender. Sort of
like barbecue but with no smoke