I have a thawed pork shoulder with a nice chile rub already on it ready to be cooked tonight for tomorrow's dinner. It won't fit in my slow cooker, and I'd prefer to do low and slow (200-250 for 8-9 hours) in my oven vs. 350 for shorter duration. However, my wife is a bit nervous about having the old gas oven in our apartment on at such a low temp while we sleep, for fear that the pilot could go out.
Is this fear justified? If so, has anyone had luck cooking pork shoulder (bone-in) at relatively higher temps for 30 min/pound, as recommended on the packaging it came in from Fresh Direct?
Thanks in advance.