165 is about the temp that the magic starts to happen., usually closer to 170. I don't use a thermometer much now, but back in earlier days I did. When a particular hunk of pork gets to the plateau temp it can go up or down a few degrees during the process, and for typical 7 - 9 pound hunk of shoulder the process takes at least an hour, if not two. The recipe in the original post was doomed to failure from the start. mjb.
12/4/14 at 5:56pm