I'm in charge of slow cooking 60 pounds of pork for Saturday for a fundraiser. They will be in 10-12 pound roasts. I was thinking a rub on the outside and slow cooking at 225-250 overnight. Because of the large amount ill have to use roasters and my oven. They're shoulder or loins, mixed.
Any advice is appreciated and I'd like to make sure the planned temp is ok, how long, finishing temp I should remove, and what the resting time is. Also, I did one roast last year and it turned out great, but have no experience with roasters.