I have two 11 lb bone in pork shoulders roasting. I started the process yesterday by browning them at 450 for 40 minutes and then turned the heat down to 225 for two hours. I had to leave unexpectedly so I had to take them out. I cooled and refrigerated. I put them back in this morning at 8:00 at 225 and need them by 5:00 tonight. Will they be "shredable" by then if I leave the oven at 225 or do I need to adjust the temp? I have them in a basting liquid (wine and stock with crushed tomatoes) covered with foil.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)