Tonight I am making BBQ pork steam buns. The recipe calls for 1 1/2 inch thick pork shoulder, oven at 350 degrees F. 30 minutes, flip, cook 20-30 minutes more. Then broiler for 8-10 minutes until crispy. The pork shoulder that I received from the store is bone-in, does this cooking time seem to reflect bone-in shoulder? I don't usually cook bone-in meats aside from roasting a whole chicken. If the cooking time needs to be adjusted, can someone give me a better suggestion? BTW, I do have a thermometer so I am prepared to check that way as well, just want to get it right.