pulled pork help

Welcome to the forum.
Below you will find my results of cooking a pork butt at 200°. Yours I'm afraid did not cook nearly long enough. If the IT was at 150° it was just going into the stall when you put it in the oven.
It would be nice to know the IT before it went into fridge. I cannot recommend you continue on with the info I have, but if you feel comfortable in doing so, I would insure the temp reaches 200° throughout.

http://forum.cookshack.com/eve...1028883/m/6412949627

The devil is in the details. The title may have said shoulder on your food but I'll bet they work Pork Butts (part of the shoulder). Labeling of food is something of a problem. If they were basically square, that's what they were. Knowing exactly what you have will help in the future.

If you can't get your smoker above 200 you're in for a LONG night as the final temp needs to be at 190+ inside the pork. The close those two temps are the longer it will take (think 20+ hours)

So yes they weren't done. But pink isn't necessarily a sign that it was bad. When mine are done I have plenty of pink in the finished butt around the edges, but not in the middle.

You need to work on getting the temp of your smoker up.

Read through Pork Butt 101 and through this part of the forum (that's for PB only where I moved it) and there is a LOT of information.

Ask all the questions you need, we're here to help.

Learn to take good notes.

Once you know the temp is stable (and where you want) and
you know how big the butts are (4 four shoulders would be huge and probably wouldn't fit in your oven).