Originally Posted by jspchief
Don't cook by time, cook by temp.
You want an internal temp of 190-200. The temp will stall around 170 for 1-2 hours but once it gets past that stall, you get the difference between pork that can be pulled, and pork that needs to be sliced.
190-200 internal temp on a 7 lb. pork butt is overcooked.