How long should I cook 3.5 and 6 pound pork shoulders, following this recipe: Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin
I'm following this recipe, but have 2 different sized pieces of meat and 1 oven:
A) About how long each will take?
B) Is it possible to overcook / make them dry?
C) Can I start them at the same time, take out the small one when it seems done and then put it back in with the bigger one at the end to warm + crisp it?