"Darryl L. Pierce" > wrote in message
>
> Would it be a bad idea to continue cooking it, or is there no reason to do
> so; ie., is there not enough collagen in the pork shoulder to require
> further cooking to render it?
>

Shoulders are tough. I'd cook it slow to break down the collagen. It I was
going by temperature, 170 to 180 should do it. Collagen breaks down at 160,
but it has to remain there for a time.
Ed