Can someone help? I'm making this recipe:
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.
You usually measure it in shots, not teaspoons.
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