Timmah!

Heynow!

I simply baked the shoulder in the oven.
I do have a crock pot & a pressure cooker.
Also have a couple old-school Poppery 2 air popcorn poppers for roasting coffee in small batches.
My 3 favorite & most used tools are ThermoPro dual probe thermometer, a laser thermometer & an Ozeri digital kitchen scale for weighing ingredients. 
When you have a cut of whole meat, most all bacteria are on the surface, not inside; so as long as you get the surface up to safe temps, there's no particular rush to get the inside done.
Why'd you think there was a special gadget needed for slow cooking a piece of meat?
BTU's are BTU's regardless of the device...

I simply baked the shoulder in the oven.
I do have a crock pot & a pressure cooker.
Also have a couple old-school Poppery 2 air popcorn poppers for roasting coffee in small batches.
My 3 favorite & most used tools are ThermoPro dual probe thermometer, a laser thermometer & an Ozeri digital kitchen scale for weighing ingredients. 
When you have a cut of whole meat, most all bacteria are on the surface, not inside; so as long as you get the surface up to safe temps, there's no particular rush to get the inside done.
Why'd you think there was a special gadget needed for slow cooking a piece of meat?
BTU's are BTU's regardless of the device...

Made coleslaw & mac 'n cheese.
Portioned extra into 8oz servings in zip lock bags. 
Will probably make tacos with some next week.

Made coleslaw & mac 'n cheese.
Portioned extra into 8oz servings in zip lock bags. 
Will probably make tacos with some next week.

OK OK - I'll bring dessert 

Heynow 

As some of you know from the UK XI get together last year, and previous Zoom gatherings I have had a problem with my throat for over a year and kept losing my voice. Doctors kept telling me on 3 seperate occasions that it was due to Covid or should I say long Covid 😡. Well about November I lost my voice almost completely only the odd day where i was remotely audible. After waiting weeks to see my Doctor I finally got an appointment 3rd January. Thankfully my usual Doctor was off sick so I had to see a Stand in, And the first thing he did was refer me to Hospital. 2 weeks ago I saw the ENT consultant who after asking me numerous questions shoved a camera up my nose and down into my throat, Well I have 3 or more growths on my Vocal Chords, what they are we do not know yet.
But I am going into Hospital 7:30am this coming Monday for Biopsies to determine what happens next.
Now I am not under any illusion that this was inevitable after 43 years of Smoking, but it is a major kick in the teeth after the wife having bowel cancer last year It would have been nice to have one year without any Crap.
But No matter what one way or another I will get through this and then you wont be able to shut me up 😂😂😂
I will keep you all updated once I have any information.
Take care all 
Rob (Baldie)

9 pound bone-in pork shoulder 
16 hours into baking at 225F
Internal temperature loitering at 173F.
Going for pulled pork.
Curious to see how long it takes to reach 205F Internal temp. without a crutch or cutting-up.
 
 

Made coleslaw & mac 'n cheese.
Portioned extra into 8oz servings in zip lock bags. 
Will probably make tacos with some next week.

You're gonna be just fine, bro.
As fine as any Idiot can be.
😃

Looks good!! What are you serving with it??/ @BUDMAN bringing the beer!!!

Reached 208F internal after 21 hrs.
Fat cap nicely browned, meat tender directly underneath. 

You're gonna be just fine, bro.
As fine as any Idiot can be.
😃

You're gonna be just fine, bro.
As fine as any Idiot can be.
😃

You're gonna be just fine, bro.
As fine as any Idiot can be.
😃

Pulled apart easily.
 

Fresh bun toasted, loads of butter, mustard, caramelized onions, some nice melted cheese, lettuce and maybe a pickle, Mmm

Pulled apart easily.
 

Pulled apart easily.
 

Wrapped in foil & placed in 160F oven for a few hours to rest.
 

Reached 208F internal after 21 hrs.
Fat cap nicely browned, meat tender directly underneath. 

Patience my friend, it pays off in the end... been there

9 pound bone-in pork shoulder 
16 hours into baking at 225F
Internal temperature loitering at 173F.
Going for pulled pork.
Curious to see how long it takes to reach 205F Internal temp. without a crutch or cutting-up.