When I make a pot roast using a good cut of chuck, I don't cook to any specific temperature. Instead, I sear it on both sides and then cook it in a 170-200F oven for at least 5-6 hours. Tonite, I picked up a nice pork shoulder. In searching recipes, each is calling for cooking it to a specific temperature (~170F) and then removing it from the oven. Would it be a bad idea to continue cooking it, or is there no reason to do so; ie., is there not enough collagen in the pork shoulder to require further cooking to render it? -- Darryl L. Pierce <[email protected]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce> "What do you care what other people think, Mr. Feynman?"