Pork Shoulder - targeting 180 but stuck at 160?

Hello!

I've been roasting a pork shoulder (3 lb) for the past few hours in the oven (250 F) and the temperature of the meat seems to be stuck at around 160. I'm hoping to hit about 180, because I thought I might have read that this is the temperature where the meat starts to really soften. Is this true?

Also, i thought I might have read - but I could be wrong - that roasts will rise in temperature steadily but will end up stuck at around 160 for a while before they finally start to rise up again. Is this true or am i misremembering?

thank you!

submitted by /u/daddy-daddy-cool
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