Hi Guys,
I've got a bit of a concern - i've done a few pork shoulders recently - they've all been 4-5kg, but at 225F, they've taken about 20h to cook to 195F internal temp - this seems a lot longer than recommended on the web so am I doing something wrong?
Also, at a competition, if the turn is is 1pm, i'd be starting cooking a about 2:30pm on the Saturday - does that sound correct?!!?!?
eek!
C