I think the OP wants the pulled pork taste/texture in a slice.I used to slice at 185 , and still think that's a good temp for slicing . The last one I did , I boned it out and put it in a net . Ran the smoker at 250 , and pulled the roast at 152 and let rest til cool , then in the fridge . I was doing this for sandwiches . Might be to pink for some .
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