I started to add this to one of the myriad of other threads on the subject but then decided maybe to start another.
We got a small pork roast from our CSA this month. The package was labeled Boston Butt, 1.12 pounds. It was more like a chuck steak. About 1 1/2" thick. My intention was to post my fool proof instructions with to the minute timing and temps.
Planned to take advantage of having the oven already hot for baking. Put the meat in at 500 for thirty minutes and the bread was ready to bake. Took the meat out and put the bread in. By this time the second batch of bread was almost ready to go so I put the meat back in for about 15 minutes while getting that ready. Got the bread out and turned the oven down to 250 and set the timer for an hour. An hour later the meat was still tough and looking dry so I added some water and a lid and turned the oven up to 325. Shortly thereafter the power went off, this is exactly when I decided it was 5 o'clock somewhere and poured a big glass of bourbon on the rocks. Power came back on after an hour and checked the meat. Decided it needed a little more time. Turned it back on at 275 for another hour. Drank some more bourbon.
Finally it looked pretty damn good to me.
The lesson to be learned? Maybe look at what is happening to your piece of meat and make some adjustments if you need to.