Made shrimp etouffee. Nice dark roux and served over rice with a cold beer. Comfort food.

We usually smoke it on smoker. After a few hours of smoke we double wrap in foil and finish in oven if pushed for time. Usually at 300'F to 350'F. As long as it is a shoulder or butt you will be fine because enough fat and collagen to keep it moist.

I usually go 195F to 200F. For pulled pork. If it's a butt the bone should pull out easily. Mash on it if wrapped in foil and should be soft. If so should be ready.