I'm about the try out David Chang's bo ssam recipe, which suggests a 300 degree, 6 hour roast for a 8-10 lb, bone-in pork butt.
My bone-in pork butt is half that (4 lbs) and I'm wondering how that difference in mass would impact cooking time? I know what kind of internal temp. I should be aiming for but my goal here is to have it done within at least a one hour window or better.
Any educated guesses?
(For example, I've seen the formula as 2 hrs per lb at 225 degrees or 1.5 hrs per lb at 275. That same formula would, mathematically, hold for Chang's ration, which is 1.3 hrs per lb at 300.)