How do you get cake out of the pan?
What kind of prk is it and what are you using if for? If it is loins then about 350 for around an hour depending on the sizeIf it is a shoulder or butt and you are going to basically shred it later then cook it about 250-300 for a couple of hours at leastOr until it is pull apart tender.
I cooked ribs at a low temperature, say about 300, maybe even less for a long time, like several hours till they fall apart.
I slide a knife all the way around the sides of the cake, then flip it upside down, shake it, and hope it doesn't tear Next time, line the pan with wax paper, or aluminum foil.
