On Oct 8, 8:17 pm, mikel > wrote:
> Shouldn't have doubted.
>
> Boston Pork at 194 degrees internal, the bone pulled right out.
>
> I'm fairly new to pulled pork, the last couple I let go to 184-186 and
> they were good, but down to the bone, not bad just not exactly pullable.
>
> thanks
>
> mk

Ain't it nice when things work the way they're supposed to.
Pierre