I have browned then roasted a 6 lb. pork shoulder in a covered pan in an oven set to 275 F for 5+ hours. The results were excellent , very tender and moist and high gelatin/protein stock. I started with one cup+ of liquid ( wine, lemon juice, honey, soy sauce, liquid smoke, Worcester , etc). It reached 205 F internal temperature , measured with an accurate electronic thermometer . When cool and sliced it was pink below the surface. Is pink color normal for well done pork ?