Rub pork shoulder with salt 1-3 days before cooking

Refrigerate uncovered

Allow to reach room temperature prior to cooking

Cook at 200-330 deg for 4-6 hours

Meat is done when interior reaches 195 deg

2 - 2lb pieces wrapped in foil - 250deg oven resulted in 199 deg after 5 1/2 hr

See cook's science Cochinita Pibil - grill + sous vide

cook's science The Science of Pork Shoulder

conversion of connective tissue protein collagen to gelatin results in tender meat

starting at 140 deg the triple strand collagen unwinds to form 3 strands of gelatin

experiment - sous vide 40 gram portions and recorded time to gelatinize and moisture loss

140 deg requires 31 hr with 29.8% moisture loss

158 deg requires 16 hr with 33.1% moisture loss

176 deg requires 7 hr with 35.9% moisture loss

194 deg requires 2 hr with 37.5% moisture loss