questions on slow roasting "pernil" or shoulder in oven-
So i am going low and slow.. I have seen some recipes that call for 1.5 hour per pound..
Does this matter so much or should i just go low and slow until i get to about 190-200?
What happens if pass 200? to get the full 1.5 hour per pound?
i am looking for fall apart tender.. i know most pernil recipes want you to go to 160.. but i figured i would take it to pulled pork territory.
I am going in uncovered at 375 for about 30 minutes for a 4 pound.. and then going tented at 275.