Pulled Pork a little dry - overcooked?

[abk]

If you can update with what the label says I would be interested .

Yep, here's what's on the label - "pork shoulder with skin". A standard pork butt isn't really available here - I've asked around a lot. Other people have suggested using the "Hals" (neck) for pulled pork so maybe I'll try that some time. This website claims that the US butt is the same region as the swiss shoulder, so that's what I was trying first.

This run I wrapped it at 165 and cooked for a little over 10 hours total, then rested for 2 hours. It definitely turned out better, but still with some drier parts. It was like thirdeye described though - mainly one lighter muscle in the middle was the problem. I guess next time I'll get it started really early to go for a longer cook.

One funny thing was that the IT was pretty stable at 207 for the last 2 hours of cooking. I would have thought it'd keep climbing.

 

[chopsaw]

"pork shoulder with skin". A standard pork butt isn't really available

Thanks . That's why I was wondering . Could be part of the picnic or cushion , or cut from a section that has both .

 

[bill1]

The most common cause of dryness is (as many have mentioned) is just not taking it to high enough internal temperature. It's counter-intuitive, at least compared to beef, where the more you cook the dryer it becomes. That all said, your pictures didn't look all that dry to me and it appeared to pull nicely. And if you trust your thermometers, and you probed in several places, 207-210F should be near perfect.