I was making Merrill's Sweet & Savory overnight pork roast which calls for cooking at 475 for 15 minutes then reducing to 200 for 6-8 hours. I ran downstairs to visit a neighbor after I THOUGHT I reduced the temp, but came back up to discover I didn't hit "enter" and it cooked for 1.5 hours at 475. It was a 5lb pork butt. I took it out immediately and internal temp was 175. Do you think this is in any way salvageable? Obviously not as pulled pork, but to slice and eat? Kicking myself cuz it smelled AMAZING!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)