Pork Shoulder Roast

Are you going to try and pull it or make sliced out of it? Would do it indirect eather way 250-300. Lower temp for pulled and higher for sliced if in hurry. To be honest I have stuck a needle in every kind of pork I know and really can't tell it does a whole lot like on a turkey. Course I ate a raw habenerro pepper with my sausage and bisquit I had at midnight tonight working graveyards so I might not be objective! :laugh: Really think a good rub would do best eather a store bought or your own. An easy one is 1/2 part brown sugar and remainder 1/2 a mix of cumman,peprika,chilli powder, ground red pepper,ground ginger and a good helping of cracked black pepper. You can vary the minor ingrediants to your preferance such as more red pepper and less peprika ect. Pulled pork comes off at 190 pluse. Sliced I'm really shy about saying cause people have strong oppenions on pork doness but if it were MINE I would pull around 150 to 160 max. Unless its a loin pork is fat enough that its pretty forgiving meat which makes it perfect for someone like me!! :P