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:
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.