Whole pork shoulder

[Bob T.]

I have seen mentioned doing a whole pork shoulder by several people. The 1.5 to 2 hour per pound time frame, it wouldn't still apply here, would it?
Unless it's that much cheaper per pound, what would be the plus of doing this over just doing several different Bostons or several picnics at one time.
I have several large family picnics this summer, and looking for different options.

 

[K Kruger]

Imo, there is no advantage to doing a whole shoulder. If it's a really big one I end up cutting it to make it more manageable; if it's not I don't, but the timing either way is the same as butt. Unless $/lb is significant, I don't see an advantage.