quote:

Originally posted by Sundancer7

Thanks Rusty. I just thought I would tell you that I did a pork shoulder the same way except I used BBQ sauce (two bottles), lotsa salt and pepper. I did not use oil and was extremely tender, moist and tasty. 225F for 8 hours for a 6 pound shoulder worked for me.

Slow cooked and low temp is the trick.

Paul E. Smith
Knoxville, TN

Paul, lunch is gone. It was just as good as last night, now I need a nap.[|)]