A question about a recipe: Crispy Pulled Pork Shoulder

I have a question about the recipe "Crispy Pulled Pork Shoulder" from Cara Nicoletti. Cooking time for 10lbs - i want to make this and I have a 10 lb bone in pork shoulder with skin. How should i adjust the cooking time? Thanks!

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Recipe question for: Crispy Pulled Pork Shoulder

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702551
702551 September 24, 2015

Use a meat thermometer until your larger roast reaches the same internal temperature listed in the recipe, between 180-190° F, then proceed with the rest of the recipe.

It will likely take longer that six hours, but the key is to get the internal temperature to a certain range, not how many hours/minutes you cooked it.

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sexyLAMBCHOPx
sexyLAMBCHOPx September 24, 2015

The recipe author stated that "The general rule is an hour per pound, so get it started in the early am!" So with that as a guideline and your thermometer you will have 10 hours until you feast!

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