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Unread 11-16-2013, 08:33 AM   #5
Hozman
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Join Date: 09-07-11
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A lot of guys have the magic touch to go by feel. I have tried and am never happy with the meat once I pull it so I still go by temp. Pork is forgiving so IMO you can leave it as is until you hit that IT of 200-205* Then I would wrap in foil and pace in a cooler with some towels. She will still be hot in 6 hrs.

I would hold as long as you can then shred it and reheat if needed.
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