What temperature should I cook pork shoulder to achieve the pinnacle of flavor and tenderness? Is there a specific internal temperature that guarantees the meat is both safe to consume and delectably succulent? When embarking on the culinary adventure of preparing pork shoulder, how crucial is it to consider not only the cooking temperature but also the method employed? Should I embrace low and slow techniques or opt for a more aggressive approach? As I ponder these variables, I find myself wondering about the nuances of the cooking process. How does the choice of seasonings and the cut’s marbling influence the final outcome? Moreover, at what point should I begin to monitor the internal temperature? What tools would be most effective in ensuring an accurate reading? Ultimately, what is the ideal range for cooking pork shoulder that will result in a mouthwatering dish that leaves an imprint on the taste buds and creates a memorable dining experience?