When embarking on the culinary adventure of preparing a succulent pork shoulder, one may find themselves pondering a rather crucial inquiry: at what precise temperature should one consider wrapping the pork shoulder to achieve optimal results? Is there a specific point during the cooking process where wrapping could enhance the tenderness and juiciness of the meat? Could it be that the ideal moment occurs when the internal temperature reaches a particular threshold, such as somewhere in the vicinity of 160 degrees Fahrenheit? Or might the magic number lie closer to 165 degrees, thereby allowing the meat to progress through the ‘stall’ phase without undue moisture loss? Moreover, how does the choice of wrapping material—be it foil or butcher paper—influence the final texture and flavor profile of the pork shoulder? With these various factors at play, what is the ultimate guidance on this perplexing aspect of pork shoulder preparation?