10 cm is about right. The chunk is about 3 #. The recipe is for pulled pork, so the time is longer. Temp has slowly risen to 78°C. Savoy cabbage and corn bread will be the side dishes. If it is not done in 5 to 6 hours, this will be an evening of fast.
Curious, how did you calculate the internal temperature? When I cook a roast, such as rack of lamb, I put my T.C. in the meat, then do a rough calculation about midway of degrees/minute to get a finish time. That allows me to calculate when to start veggies, and so forth. Is your calculation with a spreadsheet? Are you will willing to share?
BTW, I am a retired chemist. Every chemist I have known likes to cook.
John