My pork shoulder is done 2 hours before guests arrive. I took the temperature of the oven down to 175, but I don't want to dry it out. What to do?
Can someone help? I'm making this recipe:
http://cooking.nytimes...
The pork was cooking way too fast, so I took the temp down to 200. Here I am 2 hours before we're going to eat, and the meat's at 166. We took the temp down to 175, but I don't want to dry it out.
What should I do over the next two hours?
I feel like it's one of those times I want to call my mother, but my mother doesn't cook.
thanks!
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4 Comments
Trying to paste the link again: http://www.nytimes.com/2015/12/11/dining/13-recipes-for-the-weekend.html?_r=0
http://cooking.nytimes.com/recipes/1017068-porchetta-pork-roast
clearly states to bring the internal temperature to 180 F.
Hope it worked out for you.