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