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Target Temp on a Pork Shoulder - Double Check

Papalikes Posts: 25
edited November 2011 in Pork
Everything I am reading says 200 degrees, but I know there are also recommendations to pull the meat off 5 degrees early, wrap in foil, and let it finish in the foil.  So, do I pull it off at 200 or 195?  
Just want to be sure, since I am 22 hours into cooking two pork shoulders at the same time and am really looking to amaze the family with moist pulled pork sandwiches tonight.