Originally Posted by jminion
It sounds like your cooking a picnic you can cook at 225 to 260, unlike butt this part of the shoulder is very low in internal fat so injecting is a good idea.
this roast will be sliceable at 175 internal and you can take to 190 but it will not be as pullable as the butt cut. Because it is a picnic I would not take to 200 internal because of the fact it does not have the fat and as much connective tissue and will dry out.
I, personally, do not find any difference in these two parts of the shoulder in their being used for pulled pork. They are both very fat, tough pieces and respond to the low and slow method to get them to the melting tenderness of pulled pork.
In truth, I had cooked pork for pulled pork for MANY years before it even came to my attention of internal temperatures. I did it by time very successfully--8-10 hours at 250* using pork shoulder meat, butt or picnic.
I still do not bother with taking the temp of the meat.