I Need To Bake Some Buns

Smoked a 10lb pork shoulder overnight at 200° and finished it in the oven.  The internal temp was 150-ish when I brought it in, and the oven took it to 200°  It will make many sammiches!  I used a simple dry rub of ground coriander, brown sugar, granulated onion and garlic, and black pepper.  Peach wood provided the smoke.

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