I ended up not tying our pork shoulder. I put it in a roasting pan with about an inch of white wine and a bit of chicken stock and cooked it at 250°F with convection for 10 hours and 15 minutes. I cooked it until it reached 192°F internal temperature. I was shocked that it took that long to cook. Somehow I thought that a pork shoulder would cook in about 6-7 hours. Fortunately, we started early. Once it was cooked, I let it rest for an hour before carving. The roast carved cleanly and was tender. The sausage and meat became one. My critical side has me looking at keeping the meat juicier. The sausage can use some refinement, first off, less salt. But as a first run, it was a delicious start to refining our complete pork shoulder.
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