Pulled Pork Question- need help ASAP
Forgive my ignorance, but I need your help. I'm mostly done with my pork shoulder, the internal temp is sitting at 180. Not much longer and I'm going to test for tenderness.
This is Friday night, 11:15pm. This shoulder is for pulled pork sandwiches Saturday at around 5pm. (there's a football game I want to see. GO PACKERS!)
When the bone pulls clean, and very little resistance to a probe, do I just pull the whole thing and rest it in a pot till room temp, then fridge? OR should I put this puppy in a cooler wrapped well in towels and foil, wait to pull?
I need suggestions quickly, I'm a bit overwhelmed right now.
UDS, Weber Performer, 18" Weber Silver, and a Smokey Joe. (I have a human-child too)