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Just my on cooking the hallowed pork shoulder, I sear it on all sides, place it in a dutch oven in an oven pre-heated to 200 and cook it for 6 hours, rotating it every hour or so to a different side. It's pretty easy, just necessitates being present. Check it often after 5 or so hours, I look for 195F interior temperature, or basically when it begins to pull apart fairly easily with a couple forks. If you get to that point, it's ready