Michael wrote:

> "Omelet" > wrote in message
> news >
>>In article
>,
>>Sheldon > wrote:
>>>
>>>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.
>
>

That is incorrect. Standard finishing temp for pulled pork is
anywhere between 180-190 F. I've gone op to 200 F with fine
results. If it's dry you've got yourself a bad cut of meat.

You can also cook it to 165-170 F for "slicable".
It doesn't shred like pulled pork but it's still quite
good.