In article > ,
"Michael" > wrote:

> "Omelet" > wrote in message
> news
> > In article
> > >,
> > Sheldon > wrote:
> >
> >> On Nov 6, 11:11?am, levelwave > wrote:
> >> > Most of the recipes I see for Pork Shoulder call for either smoking or
> >> > braising... has anyone tried roasting this cut of meat in the oven? It
> >> > seems fatty enough and tender enough to take well to dry heat...
> >> >
> >> > ~john
> >>
> >> Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> >> it's addicting... you'll probably get hooked.
> >>
> >> http://www.elboricua.com/pernil.html
> >
> > That really sounds good!
>
> Apart from the recommended cooking temperature of 185DegF as being ready.
> Be a bit dry and overcooked by then.

165?
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Peace! Om

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