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The cooking temperature for a pork shoulder really needs to be 275-300F. As far as a good rubbing sauce, ... put a fine layer of salt on (the) shoulders prior to cooking to: a) help the shoulder to brown b) help to open the pours to allow the excess grease to properly drain. You should also start the shoulder cooking on the "face" side ( opposite of the skin side ) for the first 2 hours, and then rotate every hour after that. The shoulder should be done in 10 hours. A good way to tell if the meat is done is to stick a meat-fork in the end of the shoulder and there should be no resistance when pulling the fork out.
The cooking temperature for a pork shoulder really needs to be 275-300F. As far as a good rubbing sauce, ... put a fine layer of salt on (the) shoulders prior to cooking to: a) help the shoulder to brown b) help to open the pours to allow the excess grease to properly drain. You should also start the shoulder cooking on the "face" side ( opposite of the skin side ) for the first 2 hours, and then rotate every hour after that. The shoulder should be done in 10 hours. A good way to tell if the meat is done is to stick a meat-fork in the end of the shoulder and there should be no resistance when pulling the fork out.
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