On Thu, 3 Jun 2004, it was written:

> I prefer to have them with the bone in. Cook according to gross weight. The
> bone is a good clue to the doneness of the pork, as it pulls out of the meat
> easily when the pork reaches the pullable stage. IMO, it can make the 'Qing
> go a bit quicker due to the bone acting as a heat sink, but 1.5 to 2.0 hours
> per pound is still a good rough guage.
> Dave

Thanks! I'll keep the bones in, and report back.

Jeneen