OK. This is not pulled pork for 40. It's pulled pork for 400.
I'm exaggerating just a little but, wow! I figured by the time you rendered all that fat, pulled off the skin, pulled out the bones and cut off any remaining fat there wouldn't be much yield. WRONG. In any case, here's how it went:
7:00am - two into the oven; two onto the off side of the barbecue, everything set at 300 degrees.
They're nowhere near done but getting dark. At that stage I made the judgment call to cover them. I did not want dry pork! After an hour and a half covered, the foil was discarded, the pan juices got transferred to a pot to become the base for the barbecue sauce and the pans went back into the oven/ barbecue for another hour.
1:30pm - the three smaller ones are done.
The meat is pulling away from the bones; a big fork pierces easily right to the middle and pulls back out without resistance. The larger shoulder went back into the oven for another half hour. They all cooled for an hour or so and then it was shredding time:
The sauce is simmering now ("Texas Barbecue Sauce from an old New York Times - pan juices from the pork; ketchup; cider vinegar; bacon; a dash of hot sauce; a dash of liquid smoke). We will LIGHTLY sauce the meat and serve more on the side for anyone who wants it, but there is so much meat we'll have to toss it with the sauce in the huge stock pot!