Ive done quite a few whole hog cooks, but im prepping to do my first multi shoulder cook. Im cooking 8 10-12lb bone in pork shoulders for an event.
Ill be cooking on my 250 gal custom hog roaster at about 250. Do I need to anticipate longer cooking times or will they cook at the standard rate as an individual shoulder?
Thanks in advance for any advice given.
Maybe a lil longer as that mass has to heat up but fairly close to same as cooking 1 or 2.
so wish I had the equipment to cook whole hog..good luck
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