can eliminate the guesswork.

I also have a remote one I stick in and the meter is outside the oven. When it reaches the target temp, I'm done... YMMV>
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Pork should be cooked to an internal temp of 185’F. That usually means 20-25 minutes per pound on a pork roast at 350’F.

I do not know your dish, but I believe it needs to be fully cooked. Good luck.

While beef roasts (rare) can be cooked at 12-15 min per pound, pork takes longer (25 min) and requires higher internal temp to be safe.

145° has been the FDA recommendation for ten years or so now, 185° is wicked excessive and why lots of people think pork is a nasty dry meat. Even chicken is only 165°.

For example, a pork shoulder, braised or smoked, needs to get to about 190 for the collagen to break down and the meat to get tender. Ribs also need a higher finish temp.

450 degrees/90 minutes

Then 375 degrees/2-1/2 hours

Then roast until 190 degrees/about 1 hour

Then roast 15 to 30 minutes at 500 degrees

No final internal temperature given.

All ovens are different and none of them are precise when it comes to temperatures and that changes cooking times. The cut of meat, the quality such as marbeling, membranes, bones, aged, and fat layer will also affect cooking times. The cooking method, roasted, stewed, boiled or braised all will change your cooking time.

Insert a meat thermometer into the thickest part of the meat, but not near any bone. Check the temperature according to your personal tastes for either rare, medium or well done.

When your meat is done let it rest for about 10-15 minutes. Cover the roast with a sheet of foil and lay a towel over it. This gives the meat fibers times to absorb all the juices which will make the meat more flavorful and rich with juices.

it looks like you want to pull it at around 170°. Well-done and easily shreddable, but still moist and tender.

It makes a difference.

How to Cook: “It’s a really great thing to roast,” says Mylan. It’s a relatively tough cut, well layered with fat, and is good for braising, slow and low roasting or barbecue. “Shoulders are good for when you’re going to cook for a long period of time and want it to stay moist,” he says. A typical preparation? Pulled pork.

https://modernfarmer.com/2014/03/pork-cuts-101-diagram/

and save the bone to make into soup. If you can't use it soon, freeze it for later. Boil the bone in a small pan of water and make broth that you use to flavor soup, beans or other vegetables. You can freeze it in small containers or ice cube trays that can be transferred into freezer bags after the cubes are solid.