pork shoulder in a convection oven
My new apartment has a convection oven. Twice now I've attempted to maka a slow roasted pork shoulder with less than stellar results. The recipe calls for 275 degrees for four to six hours. The first time in the convection I adjusted the temp down to 250 (thats what the ovens manual said to do) and the pork was a little dry . Yesterday I tried 215 degrees for the full 6 hours and it wasn't falling of the bone the way I know it should. It seemed a tad underdone. I've made this recipe before in a regular oven always with great results. This is on of my no brainer, go to, can't miss recipes. I'm confused. Any ideas what I should do?