SMOED pork shoulder
90 minutes of smoking time per pound at 250°
FINISHED (internal) TEMPERATURE 200F

an adequate "smoke ring" should develop by the time the internal temperature reaches 165 F __ then Wrap the pork shoulder in foil and keep cooking until it reaches an internal temperature of between 200 and 205

REST in the foil at before serving

+ smoke pork butt + the leaner portion close to the pork shoulder


OVEN
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90 minutes per pound @ 250 degrees
** use a thin metal pan - or foil pan - glass, cast iron, or ceramic will store heat and overcook the meat


CROCK POT
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a pork shoulder can be chopped into large chunks added to a pot of pinto beans and cooked on low for 8 hrs.


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