"Michael" > wrote in message
>>> 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.
>
Not a slow cooked shoulder. There is plenty of fat to keep it moist. It is
the only cut of pork that can take that much heat.