Originally Posted by willbird
I think from my one try on boneless pork shoulder. Next time I will tie the thing up with some kind of twine, the various sliced parts from deboning as you have seen can drastically overcook. I think tying it up might help those surgically wounded parts cook more evenly :-).
That's exactly what my wife said, but I would not listen, because that measure will drastically reduce the surface and therefore the amount of bark.