Just checked em and the front shoulders are at about 205 but the meats not real tender yet. The hams are around 180 I didn't test them for tenderness.
You thing the front shoulders need more time?
You can pull it now and give a 1 hour+ rest, longer the better, in a cooler or let it ride longer if folks were waiting to eat it out of the oven. Both work. The breakdown of connective tissue, Collagen, is more Time dependent than IT dependent. You can Nuke a Butt up to an IT of 210° in under an hour and it will be tough as leather. Or go 24 hours at 195°F and you could just about pour it onto a platter. You will have to mix all the meat together for the best eating. The loins will most likely be lean and dry. The hams may be a little dry if the hog was lean and the butts should be juicy. Pulling and mixing the meat makes it all tasty and juicy. A Finishing Sauce will help as well. Below is my fav...JJ
Tangy Pulled Pork Finishing Sauce
This is more of an Eastern North Carolina style Finishing Sauce...
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.
For a
Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ
