~Searing for pork seems to be unnecessary.

~I have overroasted this and it was 'chalky'. I want to minimize the liquid so as not to need to reduce away the liquid at the end too much.

~PULLED PORK (2025) I am roasting 27 lb in 2 deep hotel pans. Up hot at roast 500* for 30 minutes (switch racks after 15 min). I want it hot for the liquid to roast off at the beginning. Then roast 350* another 30 minutes (also switch racks after 15 min). Cover and roast 90 min at roast 300*. Now they register 200*. Flip over so the top of the meat is now submerged below the liquid. Put back on for 45 min still at roast 300* with lid on. Bones pulled out and meat is tender and great! There is a lot of liquid, pieces are mostly submerged. All 27 lb back into 1 deep hotel pan. I cut across the grain and into small pieces. I am putting it back at convection roast 300* just to make sure all the connective tissue is broken down. But I don't want the meat overdone. I ladelled off 2 qts broth and fat. Back into oven but watched 5 min, stir, 5 min, stir just to brown tops just a bit.
Quantities: 27 lb pork purchased @$11/lb is $297
2 qts broth/fat
15 lb finished meat $19.80 finished price/lb
3 oz finished meat/serving

~PULLED PORK from butt or picnic cuts:
Put into oven covered at about roast 350*. Roast covered until the bone pulls out. Uncover and air fry or roast until liquid is absorbed and steamed away. Cut into smaller pieces once the liquid is almost gone. Give it a good rest to allow it to reabsorb the left-over liquid.

~Pork shoulder picnic roast bone-in
This was a 2 inch thick cut with a very small bone. It looks like the cut from which ham is made.
Sear in cast iron and let rest and finish in 170* oven to even out the temperatures. Bring it only to about 145*.

~Pork shoulder butt roast bone-in
2 inch thick cut. This one wants to be seared then roasted slowly until it is very tender and about 180*.

Stop roasting when it is very tender yet able to be diced or continue to roast with the lid on to a higher temp for a shred.

Actually both shoulder roasts can be roasted to a shred or to 150* which made a very good diced pork. I seared it then roasted at 170*. Then it had a very long rest before dicing.

~Ribs
Salted in advance.
Smoked 225* just to about 160*
Covered in oven at 200*-250* just a while.
Very good.

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