I recently made this recipe:
7 lb pork shoulder, apply rub, wrap tightly in parchment and foil, roast at 225 F for 12 hours.
I cooked it in a freestanding turkey roaster and after 12 hours, plus an hour of rest, it wasn't really done -- the meat wasn't fork-tender, and the bone was still firmly attached.
I then put it in a 350 F oven for about two more hours, with another hour of rest, and was much happier. The meat was fall-apart tender, and the bone slid right out.
But why did I have to do that? How did I screw up?
It shouldn't matter that I used a freestanding roaster instead of a standard oven, should it? 225 degrees is 225 degrees, right?
I only had a few other thoughts:
I didn't let the meat come up to room temperature before roasting, but I don't think the recipe said to do that. (Is that just assumed?)
The meat was sitting on a rack in the roaster, with a little bit of air space underneath, instead of sitting directly in a baking dish as in the recipe video. Can that matter?