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I use a Boston butt for pork and sauerkraut in about 8 hours, and it does shred, but not at all the same in texture. My NC pulled pork takes 12 to 18 hours depending on weight and how long it takes to break the plateau.nce I hit 195, I wrap it in foil and towels and place it in a small cooler. It will stay at food safe temps for at least three hours, which allows me a nice window to hit a dinner time. I pull it right at dinner, and hit it with a apple cider vinegar NC-style finishing sauce.
Best Answer: Sounds like like you're smoking a shoulder or butt. Low & slow is the key to good Q. Ten hours at 225 degrees sounds about right. Your roast will be pull apart tender once the internal temp of the meat reaches 195. I usually only leave my pork in the smoker for 4-5 hours.Once the meat reaches a internal temp of 130 it won't absorb anymore smoke flavor so there's no real point in continuing to tend the smoker. I put it in my oven set at 225 for the remaining cooking time. Beware that 10 hours is an estimate, it could take 12.f your roast is long and thin, it should get a good flavor after 8 hours. Try cutting your roast in half or even thirds. That will definitely help-you can cut the cooking time down to 4 - 6 hours.