I never cook a slow roasted pork at any temperature above 325F. So the temperature depends on how much time you have. More time = lower temperature. If I have all day, I'd go 300F, basting it every hour or so until its falling off the bone. The amount of time all depends on the fat content of your particular cut, so really, all you can do is give yourself time to let it do its thing. 6 - 8 hours would by my guess. You could get away with 325 for 3 - 4 if you're pressed.
1 Comment